Viognier was fermented cold on the skins and pressed to barrels at 8 degrees balling to complete fermentation and for malolactic fermentation. The wine was left on its fermentation lees for another two months. Regular batonage (stirring of the lees) took place during this period. The Semillon and Chardonnay were fermented in stainless steel and transferred to barrel after stabilisation.
Viognier spent 22 months in 3rd fill 500 litre Hungarian oak barrels, including fermentation. Semillon was matured in 2nd fill, light toasted, French oak 500 litre barrels for 18 months. The Chardonnay spent 18 months in a combination of 2nd fill 500 litre Hungarian and French oak barrels.