Whole cluster fermentation. Seventeen days of maceration using daily pumping over, with press wine kept separate. Malolactic fermentation completed in barrel during winter. Aged for 15 months in 3 new barrels (2 French Taransaud barrels, and 1 American Canton), 5 one year old French barrels (Daranjou, Boswell, and Taransaud) and 3 older French barrels. Two rackings with air during elevage.