The refinement and sophistication of Eden Valley Shiraz are duly matched by the labour of love in nurturing vines on such difficult terroirs. Fruit is delivered to the winery, immediately crushed into fermenters and inoculated with neutral yeasts. Each block of Shiraz is separately vinified on skins for eight to ten days. A regimen of daily pumpovers, allowing the colour, flavour and tannins to be gently extracted from skins, contribute to the overall complexity of the finished wine. Upon completion of primary ferments, batches are drained, pressed and seeded with bacteria for malolactic. Components of are sent to mature several months in a selection of seasoned French and American oak barrels before the final assemblage.