The time of vintage is crucial for such a generously high alcohol wine, Shiraz is picked only when fully physiologically ripe, as natural fruit sugars and juicy esters are at their peak. Grapes are de stemmed into open vessels, pH is adjusted and the musts are vinified at 24C over the course of ten days. Ferments are treated to a regimen of plunging and pumpovers three times daily for optimal extraction of colour, flavour and tannin. Upon completion, juices are given passage through an old fashioned basket press into a selection of seasoned American oak barrels for malolactic and maturation, rack and returned over a term of eighteen months to achieve a natural filtration. Alcohol 16.0%