Vines on the Kalleske Greenock block are grown to shallow sandy loam over superb deep red clay, soils which are ideal for Shiraz. Grapes are picked through separate passes among the vines over the course of several days. Bunches are destemmed into open top fermenters for a warm vinification and a regimen of hand pumpovers, twice daily for eight days. After pressing off skins, batches are filled to a selection of seasoned and new French and American oak hogsheads, for completion of primary ferments and natural malolactic, followed by eighteen maturation months on lees prior to bottling without fining or filtration.