Grapes from the various Shiraz vineyards were harvested at different times. The Viognier grapes were added to some of the tanks. The grapes were hand-sorted and then fermented without stems. Regular pump-overs were done during fermentation at approximately 25 degrees Celsius. After about 15 days? maceration, the free run and press wine were placed together into 300-litre barrels and matured for 14 months. 55% of the barrels were new.