Shelmerdine have been one of Victoria's most prominent grape growing families for three generations. They have embraced the harsh but rewarding Australian terroir, the soils and fickle clime, all of which which impart their own identity into the wines. Following a selective hand picking, the separate parcels are treated to a short pre-fermentation cold soak before being crushed and open fermented at warm temperatures. Shelmerdine is hand plunged twice daily throughout its six days of ferment to extract the desired levels of colour and flavour. Upon completion, batches are pressed off into new and second year French oak barrels for a year's maturation before assembling.