Vinified in a combination of eight and thirty tonne fermenters over a cycle of eight to twelve days. Some parcels of Shiraz are processed with a component of Viognier grapes, whilst other parcels are co fermented with Viognier juice. This technique produces a soft and stylish wine showing subtle Viognier aromatics combined with the medium weight and structure of Shiraz. The key to success is the quality of both varietals, a good, if not very good base topped up by the perfect dose of good Viognier, imparting attractive nuances of apricot and rosewater. Matured twelve months in a selection of seasoned and new, French, American and Hungarian oak hogsheads and barriques.