The winemaking team worked closely with individual growers, some of whom have been supplying Wolf Blass with fruit for thirty years or so. Careful vineyard maintenance was essential with low yielding vines able to produce fruit with intense characters. Following crushing the wine was fermented on the skins for between five to seven days, allowing for the optimum release of colour and flavour without extracting excessive tannins. The wine completed fermentation in new French and American oak, then continued maturation for twenty four months. Each parcel was fermented and matured separately in famous Wolf Blass treatment, before the ultimate cuvee was chosen from hundreds of potential parcels trialled.