The grapes were hand-picked, sorted, and fermented warm, with multiple pump overs per day for color and tannin extraction. The wine was drained early, without extended maceration, preserving boosted fruit character. The varietals were vinified separately, aging in 100% French oak barrels for 18 months to mellow and soften the palate, and optimally integrate the oak. The Cabernet Sauvignon and Shiraz barrels were then hand-selected for the final blend to optimally balance power, fruit, spice and structure. After blending the wine aged for another month in barrel to fully integrate before bottling.