Winemaking The hand harvested fruit was crushed and allowed several hours of skin contact before being pressed off and the resulting juice settled. Once clear the juice was inoculated with several yeast strains proven to accentuate the fruit flavours present in the grapes. The ferment was controlled in tank and temperatures kept cool to facilitate the retention of fruit flavours. A portion of the wine rested on its lees in tank, and the rest in older oak barrels for 11 months before being blended. The resulting blend was gently fined before bottling.