The wines of Shadowfax have gone from strength to strength in a very short space of time, due in no small part to the remarkable quality of Werribee fruit. Grapes are all hand picked, transported to the wineworks at Werribee and carefully whole bunch pressed. Juices are filled to a selection of French oak barriques and hogsheads, inoculated by wild indigenous yeasts and fermented to dry. After a term on sedimentery lees in oak, under the expansive and cavernous Shadowfax estate cellars, barrels are racked for assemblage into the final wine.