The Heartland team are in an enviable position to identify the finest vineyards and to assemble the choicest harvests. Shiraz grapes are crushed, the musts are treated to several days of skin contact and inoculated through the action of a Rhône isolate yeast. Ferments are pumped over twice daily throughout the vinification at temperatures between 18C and 24C, enhancing the colour, contributing an intensity of flavour and developing ripe tannins. Extended maceration achieves savoury, long chain tannins which contribute to a soft, approachable palate. The finished wine is matured fourteen months in a selection of new to four years old French and American oak hogsheads.