Fruit is sourced from the Renshaw property at Marananga, a proven performer for Shiraz and suitable derivation of Roussanne. Torbreck have won peerless international acclaim for their profound efforts at co fermenting Shiraz in the timeless Rhone Valley way. Parcels of Roussanne are gently whole bunch pressed, the skins are de-stemmed and added to fermenting Shiraz. Upon completion, batches are matured fourteen months in a selection of seasoned French oak puncheons and barriques, which consolidate all parts and tame the tannins, without imparting any conspicuous oak. Components are assembled into the finished wine and bottled without fining or filtration.