Shiraz is gently crushed and de-stemmed into five and ten-tonne open vat fermenters. The juice and skins are then cold soaked for three days. The Viognier was drained of free run juice and the wet skins added to the Shiraz just prior to fermentation. The ferment was tasted twice daily to monitor and optimize flavour and tannin extraction. Cap management is gentle, using a combination of plunging, pumpover and delestage techniques. The fruit is then gently basket pressed to ensure no harsh tannins and alcohol notes are imparted, followed by maturation in exclusively French oak barrels over fourteen months. All parcels are kept separate until the final assemblage, fining and filtration in winter. Alcohol 13.5%