100% Shiraz grapes were harvested from selected vineyard blocks and cold-soaked for 2 to 3 days at 13 - 14C. Alcoholic fermentation was completed after 15 days in stainless steel tanks. The free-run juice was barrelled down with malolactic fermentation and maturation taking place in a combination of 20% first fill French oak barrels and the balance in second and third fill barrels. The wine matured for 14 months in barrel before blending.