Grapes were harvested when they were displaying optimum flavours of blueberry and pepper. Each parcel was assessed and a combination of maceration methods used to optimise aromatic and structural elements in the final wine, including whole bunch inclusion in the musts and cold prefermentation. Warm fermentation temperatures were managed in small open fermenters with daily plunging to extract colour, flavour and tannins from the fruit. Complete malolactic fermentation took place in fine French oak barrels followed by twelve months ageing. Following this, the wine was clarified, blended and bottled.