The grapes were all hand harvested and de-stemmed into open top fermenters. After starting as a whole berry fermentation, multiple daily punch-downs and pump-overs were conducted. The grapes were given three weeks of skin contact prior to pressing. At pressing, skins were hand bucketed out to leave behind most of the seeds and sediment and avoid sources of astringency. Malolactic fermentation took place in barrels for improved texture. The barrels used were 75% French oak and 25% Pennsylvania oak with 20% new oak overall.