Each variety was fermented separately at between 23 and 25 degrees Celsius. During winemaking there was minimal intervention, with regular punch-downs and pump-overs, for enhanced extraction of colour and flavour. After fermentation, extended skin contact of fourteen days was allowed. Malolactic fermentation took place in stainless steel tanks. The Shiraz component was matured in first-, second- and third-fill French oak barrels, and the Grenache Noir and Cinsault in older barrels. The components were kept separately for 12 months. Thereafter, blending took place and the wine was returned to the barrels for a further 6 to 8 months to ensure optimal integration of the different components.