Cabernet Sauvignon needs constant attention in cool-climate vineyards, even with a near-perfect site for the vines; ample sun to ripen tannin and cool nights to retain natural acidity. However, being in a cool-climate, ensuring they get enough sun (but not so much that the wine is jammy) and enough shade (but not enough for the wine to be green), is a delicate balancing act. Hand-picked fruit is delivered to the winery after chilling overnight. It is crushed and de-stemmed into open fermenters, where pump overs occur throughout the day. Following primary fermentation, the cabernet sees up to 10 days further on skins, then pressed, settled, and racked into old French oak puncheons to undergo malolactic fermentation. It then ages in barrel for a further 15 months.