The grapes were fermented warm and the tanks were pumped over 4-5 times a day for color and tannin extraction. A small amount of Viognier was co-fermented with the Syrah grapes, about 6%, to lift aromatics. The wines were gently drained from their skins and the balance of juice trapped in the skins was lightly pressed away. The resulting Syrah was aged and blended with a small amount of Petite Sirah prior to bottling.