Grapes are crushed and a portion of the fruit is maintained as whole berries, components are vinified in small static fermenters and the juices pumped over skins four times every twenty four hours. Some juices are held back for extended maturation on skins, others are run to barrel for completion of ferments in oak. The integrity of each parcel is maintained throughout vinifications, maturation and the final selection. Batches are aged in a combination of new and prior use French oak barriques and hogsheads.