The viticultural team take aim at harvests of Shiraz, showing excellent ripeness, fine tannins and an abundance of flavour. Grapes are hand picked and hand sorted over a triage table. A combination of whole bunch and whole berries are tipped into open fermenters and treated to a course of foot plunging, followed by rack and returns and more foot plunging toward the end of vinication. Batches are treated to three weeks of maceration and ferment through the action of wild indigenous yeasts. Components are pressed, settled overnight and gravity filled to a selection of 500 litre and 2300 litre oak casks for a year's maturation at optimal temperatures of 16C.