Individual grape cultivars were harvested separately at optimal ripeness, de-stemmed and crushed to stainless steel tanks. After two days of cold soaking, alcoholic fermentation began. Pump overs resulted in the extraction of colour, flavour and tannin. Malolactic fermentation was done with 20% of the wine in neutral French oak barrels and the remainder in tanks with French oak staves to complement the wine's flavour profile and length. The wines were blended at 10 months to integrate the different cultivar characteristics.