Shiraz from vineyards in the southern end of the Barossa near Lyndoch, and the Eden Valley where growing conditions are excellent for allowing the varietal characters to fully develop, producing grapes of intense concentration and flavour. Cabernet Sauvignon was sourced mainly from the Burge Barossa vineyards, and the cooler climes of the Coonawarra, which is known for its minty, green-leaf character. Both varieties were crushed and fermented separately and left on skins a short time to ensure full flavoured and soft textured wines. The ferments were pumped over three times a day and completed primary fermentation in French and American oak and then aged between fifteen and eighteen months in old puncheons.