The grapes were selectively picked in late September and early October. During fermentation the grape cap was pumped over several times a day to increase the depth of colour and levels of extraction of the kosher wine in the gentlest way possible. Before completing fermentation the kosher wine was pressed out, and the free run wine was separated and used to make this wine. Malolactic fermentation was then encouraged and when completed the kosher wine was racked into French and American oak barrels for just under a year. Once the aging was complete, each barrel was individually tasted and the final blend was made.