The precious old vineyard at Blewitt Springs is protected on all sides from strong winds by native forest and mature tree windbreaks. The vines were planted some eighty to eighty five years ago and produce very small yields of the most intensely flavoured Shiraz. Fruit is vinified for several days in upright static fermenters at around 25C to 27C. Batches are pumped over twice daily, run off skins and pressed at near dryness. A third is transferred to new French oak hogsheads for completion. The balance is filled to oak after fermenting to dry. Components are matured up to eighteen months in a combination new and seasoned French and American oak barriques and hogsheads.