Grapes were de-stemmed and crushed, where after it was fermented in stainless steel tanks by a selected yeast strain. This was the first year that we included whole clusters in the fermentation vessel. This technique enables partial carbonic maceration some technique widely used in the production of fruit driven wines. Pump overs were done three times per day every five hours. The wine spent 12 months as individual lots in different size barrels or vats ranging from 225L, 500L and 8400L. Only 15% of new oak was used the rest was third and fourth fill barrels.