Sandalford's vineyards go from strength to strength with each passing year. Shiraz is harvested throughout the cool of night, bunches are destemmed and crushed to ten and twenty- tonne static fermenters. Musts are inoculated with strains of yeast chosen for their excellent affinity to Viognier and Shiraz. Varietals are co fermented to a course of rack and returns with daily pumpovers for optimal extraction and cap management. Vinification proceeds at an even pace for a fortnight until complete dryness. Batches are pressed off skins to barrel for completion of malolactic and a term of age in a selection of French oak prior to assemblage and clarification.