After harvest, the Pinot Noir grapes were cold soaked for at least two days to enhance extraction of the varietys vibrant color and delicate flavors. Burgundian yeast selections were introduced for primary fermentation. Malolactic fermentation occurred on light lees in barrel, which promoted a seamless integration of wine and oak. The wine was aged sur lie to create a round, soft mouthfeel. To impart aromas of sweet vanilla and toast, they used a complex oak aging regime of new and used barrels.