The grapes were de-stemmed and lightly crushed to preserve fruit and limit harsh tannin extraction. A moderately warm fermentation in closed stainless steel tanks using specific wine yeast came next. Once desired tannin levels were achieved, the wine was racked two or even three times before ageing in wood for eight month. This achieves early elegance without sacrificing bright fruit. They used 35% new French oak with a medium toast level, which contributes a delicate toasty vanilla character to the wine without masking the abundant fruit.