Despite success, Tin Shed are not tempted to increase their production, having chosen to concentrate on creating wines which are articulate and real. All Tin Shed wines are handmade in small batches. Grapes are destemmed but not crushed, cold soaked for several days for inoculation by wild natural yeasts. Batches are treated to long cool vinification with twice daily pump overs and much of individual attention. Upon completion, the musts are passed through an old Wilmes press and settled for a couple of days before racking into individually selected, seasoned or new, French or American oak barrels for a year. The best lots are assembled and returned to oak for a further year of extended maturation.