Parcels of Cabernet Sauvignon and Merlot grapes from selected vineyards were harvest at optimum maturity to maximize varietal fruit flavours and supple tannis. Fruit was fermented and left on skins in static and rotary fermenters for seven days to maximize colour and flavour extraction. After primary fermentation before being aged in French oak for six months. The wine was then blended and filtered prior to bottling.
