Grapes are harvested at elevated levels of ripeness, natural fruit sugars and Baume exceeding 14+. After crushing, the juices are fermented down to a Baume of approximately 1, then pressed before being transferred to barrel, mainly American and a small portion of French oak hogsheads, to complete primary and secondary fermentations. After the wine is racked and the barrels cleaned, batches are returned to the same oak for twenty two months maturation. Meshach is then bottled and aged for another three years before release.