It takes a true Barossan to determine the precise day to pick Shiraz, too early and the wine will be hard and flat, picked late, the flavours will be confected and stewed. Tscharke look for harvests which have been brought forward ever so slightly, while having achieved a generosity of flavour development. Parcels are crushed and treated to a term of cold soak, for optimal extraction of colour and tannin. Batches are traditionally vinified in open top fermenters, plunged and turned regularly to release flavour. A third of the fruit is included as whole bunches for textural complexity. Upon completion, batches are filled to a selection of seasoned and new French oak hogsheads and puncheons for a year.