The grapes were harvested, sorted by hand, and 50% of the clusters were destemmed. Fermentation began after 11 days, and the must was pumped over and punched down twice daily. The must was pressed when dry, 21 days after harvest. The wine settled overnight, and was racked to 20% new French oak barrels to age until the following spring. The wine was racked, blended, and returned to barrel to age until bottling.