All Watermill wines are hand-picked late in seasons for maximum ripeness. They are then gently pressed in small volumes and undergo inoculated fermentation in 1 to 1.5 ton small lot fermenters. The wine sits on the skins for more than two weeks where it undergoes additional maceration through punch downs and pump overs for color and tannin integration before being transferred to barrel. All reds age for between 12 and 16 months in a combination of new and neutral medium toast French and American oak before bottling.