Shiraz is sourced from a combination of vineyards, some are hand picked, all kept separate during fermentation and ageing. The larger machine volume is crushed, destemmed into a vinimatic fermenter and spun twice each day. The other smaller batches were crushed and destemmed into 2½ tonnes open fermenters, hand plunged three or four times daily. After ten days during which time the temperature and acid levels are monitored constantly, batches were individually treated an air bag press. Wines are racked off gross lees and transferred to barrel for completion of malolactic and twelve months maturation in a combination of new and seasoned French oak barriques. Alcohol 14.5%