Shiraz is collated from the most distinguished vineyards, some off fifty year old dry grown Eden Valley vines, the backbone from low yielding sites on the Barossa Valley floor. Parcels are crushed, de-stemmed and separately vinified in small batch open fermenters. A combination of plunging and pumpover is employed to maximise extraction of colour and tannin while retaining concentration and fruit. Some parcels are pressed off skins after seven days to develop a full, rich, middle palate while others remain on skins for up to fourteen days, enhancing tannin structure and length of flavour. After pressing, the wines are transferred into new and prior use French oak barrels for up to two years maturation.