Components of Shiraz are de-stemmed without crushing and cold soaked in fermenters for three or four days at 5C. The must is then warmed and inoculated. A proportion of the grapes are picked during the day to retain temperatures of 18C to 22C for immediate fermentations, achieving a different flavour and textural profile for added complexity. Vinified at 20C to 24C, all batches are thoroughly aerated as the grape seeds are removed. Parcels are then pressed off skins to separate tanks for completionn. Pressings are returned, and once dry, each batch is separately racked off lees to a combination of new and prior use American and French oak barriques for twelve to fifteen months maturation.