Several batches of machine harvested fruit were de-stemmed to press. After a slow and gentle pressing cycle, the juice was settled and then fermented in stainless steel tanks at relatively warm temperatures, to minimize reductive or flinty notes. About half the wine was fermented in seasoned oak puncheons. We use selected yeast strains to create complexity and depth. The wine is kept on yeast lees for several months with regular lees stirring (battonage) to help develop complexity and richness, before blending, and filtration.