Each of the four distinctive vineyard blocks that produce this wine, located in the gently sloping western benchlands in the Oakville AVA, is planted with a different clone. Grapes are hand harvested at night, then each lot is separately fermented and barrel aged before blending to forge a uniquely complex and harmonious wine. After the grapes were crushed, they underwent a two-day cold soak, followed by a stainless steel fermentation with a cultured French yeast strain to enhance texture, depth and intensity. The wines then underwent a three-week maceration before maturing for 22 months in French oak barrels (48% new).