The Hilltops enjoy an adequate amount of reliable rainfall, some heavy snowfalls and frost in winter are quite common, with mild days and cool nights, allowing for the slow, even ripening of fruit. Grapes are harvested throughout the cool of night to retain fresh fruit flavours. Bunches are destemmed into open top fermenters for inoculation with cultured yeasts. Fermentations are held at 20C to 22C to preserve the spicy Shiraz character while maintaining a tight, fruit driven style. Juices are pumped over and the cap headed down, drained and pressed off, followed by transfer to a selection of new and seasoned French and American oak barrels to complete primary and malolactic ferments.