The 2004 vintage was generally very good in the regions from which this wine was sourced. The vintage was characterised by warm and dry weather, which resulted in fully ripened fruit. Relatively low yields allowed for highly concentrated, full-flavoured grapes.
All the grapes were picked during the cool of the night, de-stemmed, lightly crushed and transferred to a combination of rotary and ‘headed-down' fermentation tanks to extract maximum colour and flavour. A portion of the wine was barrel fermented in new American oak puncheons, before the entire wine was matured in a combination of one, two and three-year-old oak for nine months.