The grapes were whole cluster pressed, and settled overnight in a stainless steel tank. The juice was racked to 50% new French oak barrels. Each barrel was inoculated individually, using five strains of yeast. After primary fermentation was complete, the wine aged on the lees and stirred twice per month. In the spring, the wine was racked and the heavy lees discarded. The wine was returned to the barrels and aged until bottling in the fall; about ten months total.