The components of Syrah, Grenache, and Mourvèdre were fermented in small open-top bins, concrete, and stainless steel tanks with 15% new oak and 10% whole clusters included. The wine spent 20-35 days on the skins with a combination of pump-overs and punch-downs during fermentation. Aged 18 months in a combination of 265-liter, once and twice-filled barriques, and 500-liter neutral French oak puncheons.