Throughout harvest, Winemaker Richard Batchelor worked closely with local growers and visited each vineyard to taste for maturity and ripeness to determine the precise moment to pick the fruit. Grapes were hand-harvested during the cool hours of the morning to preserve bright fruit notes. Each lot underwent a five day pre-fermentation cold soak before the tank was allowed to go through a native fermentation to dryness lasting roughly 21 days. Each cabernet lot was fermented separately and then blended before bottling to allow the tannins to meld together. To craft this wine, only the free run juice was collected and no press fraction was blended. The lots were then barrel aged for 18 months with a combination of French and Hungarian oak. For the first year, this wine was stirred in the barrel on its lees to enhance the mouthfeel and racked when necessary to soften the tannins. After the first 12 months, the wine was racked off the lees for clarity and blended before bottling.