Management of the Riverina vineyards is focused on encouraging the concentration of fruit characters in the grapes whilst stimulating the development of fine tannins and a judicious level of acidity. Following the harvest, Shiraz and Cabernet grapes are inoculated in a combination of static and rotary fermenters for a period of up to seven days on skins. Shiraz components are vinified exclusively in static fermenters to enhance the soft structure. Cabernet Sauvignon is vinified in rotary fermenters to extract more tannin and give structure to the wine. Following the press, components are matured for up to a year, portions are treated to a spell of ageing under French and American oak. Alcohol 13.5%