Harvested early in the morning. The berries were crushed into and inoculated with yeast. Fermentation temperature at 24-26C. Combined pumping over and aerated racking ensured good extraction and colour stabilisation. Fermented till dry on the skins, the wine was racked to French barrels to complete malolactic fermentation. Malolactic fermentation lasted approximately 6 weeks after which the wine was racked and barreled. Maturation period of 14 months.