The (45%) Merlot, (14%) Syrah, (13%) Malbec grapes were left on skins for 5 to 15 hours developing a lovely pink colour; after pressing, the juice underwent a 21-day cool fermentation in stainless steel tanks. To maximize the fruit flavours, strict temperature control was employed during the fermentation process.  The varietals were blended post-fermentation then allowed to age in stainless steel tanks.