Shiraz is sourced entirely from low yielding vineyards in the Adelaide Hills. Grapes grown to these select sites best display the qualities of the cooler microclimes of the region, so renowned for yielding succulent Shiraz and fragrant Viognier. Each vineyard parcel is inoculated separately for up to ten days in small batch open fermenters. One parcel of Shiraz is co-fermented with a small percentage of Viognier, contributing lifted fragrances to the nose and intensifying the vibrant colour of the finished wine. Parcels are gently pressed then racked to barrel for a year's repose in a combination of new and prior use French oaks, followed by a light filtration before bottling.