The winemakers selected new French oak with a tight grain to allow for slow extraction of flavours from the wood. Each varietal was matured separately for two years after which only the best barrels of each was identified for the final blend.
The winemakers spent three days creating over 100 blends, each time making the only slightest change in the composition of the blends. Their aim was to find that precise moment when the greatness of each individual component would harmonious blend together.
The wine was left to mature for a further year in the bottle.