The Syrah was harvested at 19.2 ̊B in the early morning to maintain the overnight temperature. It was then whole bunch pressed and not allowed any skin contact. The juice was cold settled for 48h before being cold fermented in a stainless-steel tank. The free run juice from the Grenache is racked with less than 2 hours skin contact and allowed to ferment at low temperatures to maintain the delicate fruit structures. After aging on the fine lees for 3 months, the Syrah and Pinot Noir were blended to achieve the perfect balance of fruit and freshness.