The Aviator blend was made using classic Burgundian methods of produc- tion; the grapes were de-stemmed and crushed into small stainless-steel tanks, pumped over and punched down daily during the peak of fermentation, 12 to 14 days of skin contact, lightly pressed with a state-of-the-art stainless-steel basket press, and aged in neutral French oak barrels for eighteen months.