The Adelaide Hills component was harvested during the cool of the night, de-stemmed and chilled. During fermentation, the juice and skins were gently turned over four times per day. Yarra Valley grapes were harvested during the cool, early hours of the morning. A small percentage was whole berry pressed and the remainder was de-stemmed and crushed. The must was transferred to open fermenters and vinified at even, warm temperatures. The juice and skins were plunged daily. Post fermentation, the wine was pressed and transferred to Taylors for malolactic fermentation. Each parcel was aged in a combination of new, one and two year old French oak barrels for eleven months before a minimal filtration. Alcohol 13.8%