The warm summers at the Blewitt Springs vineyard are often accompanied by the arrival of magnificent Cape Barren geese. Dry, sunny and cool days throughout the McLaren Vale summer provide ideal conditions for slow, even flavour and sugar development in the fruit. As temperatures warm through March and April the flavour and sugar accumulation intensifies. Native Goose Shiraz is traditionally run off skins and pressed at two degrees baume. A third is transferred to a mix of new and old French oak barrels to finish fermentation. The balance is transferred to one and two year old French and American oak barrels for sixteen months, followed by a bottling after minimal filtration.