After hand harvesting all of the best Merlot from our estate vineyard, the fruit arrives at the winery ready for its careful journey from grape to wine. The must was inoculated with Bordeaux red Pasteur yeast, fermented to dryness, pressed and settled before being moved into barrels. Aged in all French oak barrels, of which less than 20% was new oak. The barrels were specifically selected to compliment the supple structure of our Merlot, and came from such cooperages as Demptos, Vernou, Seguin Moreau and Mendocino. The wine was racked after completion of malolactic fermentation, and every three months following, while the barrels were topped up every two weeks to keep headspace at an absolute minimum.