Harvests of Cabernet Sauvignon, Merlot and Shiraz are vinified in a mix of static and open concrete fermenters for a week, half of the batches are run off skins into completely new French oak hogsheads. Upon completion, components are racked off lees, the barrels rinsed and the wine returned. The balance is filled to seasoned French oak hogsheads for a course of malolactic. The most superior batches are set aside for assemblage into The Redman, treated to a further course of oak maturation and bottles for an extended term of age at the Redman wineworks until release.