Individual parcels are separately crushed into six tonnes static pumpover fermenters or eight tonnes open top steel vats, employing the Yalumba design cap plunger. Most parcels are completely destemmed, some batches are left with stems on to contribute complexity and texture. Wild indigenous yeasts present on grape skins initiate the ferments, this may happen within the first twelve hours or it may take up to three days, cultured yeasts are then added to ensure completion. Upon completion, select batches are treated to a term of up to three months on skins for maceration. Components are then filled to a selection of prior use French, American and Hungarian oak hogsheads for nine months.