Tannat grapes were harvested by hand at 24 degrees balling and gently packed into small lug boxes. The grapes were transported to a well-ventilated shed where they were carefully laid out on straw mats to dry for three weeks. The grapes were destalked and transferred to an open-top stainless-steel tank for fermentation to start on the skins. Skin contact was allowed for a few days. During this time, the cap was worked through by hand three times a day to promote extraction of colour and flavour. The juice was pressed off and racked into a full tank to complete fermentation, which lasted approximately six months. The wine was racked off and matured in older French oak barrels for a further 10 months prior to being bottled. Only a light filtration was done on the wine.