From the Winery

The fruit for this wine was de-stemmed to open fermenters and was allowed to undergo wild fermentation. The batches were plunged three times a day to extract maximum flavour and tannin.

After fermentation the Merlot was allowed to stay on its skins for an additional ten days to further increase its tannin structure, but the Malbec (which is pretty tannic) was pressed at the completion of fermentation. Both batches were then racked off to barrels which were a mixture of French and American and was matured for eighteen months before being blended and bottled.