Specially selected Cinsault and Grenache Grapes were harvested first at 20°B and skin contact took place in the press for 2 hours. Only free-run juice was used and cold fermented at 14°C. A few weeks later the specially selected Shiraz grapes were harvested and the juice was kept on the skins for 2 hours. Only free-run juice was used and and fermented at 17°C. Blending took place after fermentation.
46% Shiraz, 42% Grenache, 12% Cinsault