Parcels of Cabernet Sauvignon and Shiraz are delivered to the winery after a harvest determined by a regimen of visits and taste tests by the winemaking team amongst the vines. The fruit must taste good in the vineyard before its ready to make wine. Bunches are destemmed and the berries are split through the crusher. The must is pumped to tank for a spell of maceration and inoculation with select yeasts followed by a temperature controlled vinification. A routine of pumpovers is employed to achieve good colour, aid in flavour development and build tannin structure. After a gentle pressing, the wine is transferred to a selection of fine oak barrels for maturation before assemblage, filtration and bottling.