All fruit is picked at complete physiological ripeness, to obtain optimal balance of natural sugar and flavour development. Grapes are destemmed into open fermenters, pH is adjusted and vinification takes place over the course of a week at 24C. The ferments are treated to hand plunging thrice daily until completion and basket pressed by hand in the old world style, a component is transferred to seasoned oak barrels for malolactic and maturation. A mostly Shiraz wine with inclusions of Merlot and Cabernet Sauvignon, all parts are racked and returned to barrel two or three times throughout a term of twelve months, achieving a clarified wine that does not need any fining or filtration prior to bottling.