Once at the winery, each batch of Pinot Noir was dealt with individually to emphasize the unique characteristics of each vineyard block. Once the primary fermentations were complete, all batches were put into French oak barriques of which 20% were new. Once in barrel, the wine was chilled and stored for the winter. With the onset of spring the barrels were warmed to encourage natural malolactic fermentation. Following seven months in oak the wine was racked from barrel, blended before fining and then bottled.