Following analysis of tannin and anthocyanin concentration of each berry sample, the distribution of tannin and anthocyanin for the 100 fruit samples was determined to categorize each sample as containing low levels or high levels of anthocyanin in addition to low and high levels of tannin. Fruit samples were then pooled according to their anthocyanin and tannin content to produce four parcels of fruit for winemaking containing the following combinations of anthocyanin and tannin: Low TanninlLow Anthocyanin (LT/LA), Low Tannin/High Anthocyanin (LTIHA), High Tannin/Low Anthocyanin (HTILA), and High TanninlHigh Anthocyanin (HTI HA). Fruit that did not fall into any of the four categories was discarded.