The fruit was machine harvested with our Selective Harvest attachment allowing the fruit to be sorted in the vineyard. We bypassed the destemmer at the winery to maintain as much whole berry as possible. The grapes were sorted a second time at the winery on our sorting table and then fermented in our French Oak tank. After draining the wine and pressing, the wine was racked to a blend of new and old French oak barrels for malolactic fermentation. The wine was aged in barrel for 22 months before being blended together.