Shiraz and Pinot Noir are crushed and separately vinified in open top fermenters to preserve their unique characteristics. Ferments are gently punched down by hand up to six times daily to extract colour from the skins. Upon completion, the wine is racked for malolactic, some batches are stored in seasoned oak barrels for a few months to achieve a soft, smooth tannin structure. The final assemblage includes fifteen individual cuvées and a small amount of one to two year old reserve wines. A secondary fermentation in bottle is inoculated followed by twelve to eighteen months yeast ageing and disgorgement. A final dosage is then added before sealing under cork and a further spell of ageing before release.