Forest Hill can lay claim to producing some of Western Australia's finest Shiraz grapes. The winemaking facility itself is closely managed to vinify the exceptional fruit into a solidly structured, vigorous wine. Grapes are destemmed and crushed into open fermenters for a cold soak, inoculation and two or three pumpovers daily throughout the ferments. Vinifications are capped at 25C to prevent over extraction of tannins locked in the skins. A short spell of maceration is followed by transfer to barrel for malolactic where the wine integrates and softens. Matured sixteen months in a combination of new and seasoned, Francois Freres and Sirugue French oak barriques.