Vinified at the Dixon's Creek wineworks from grapes grown to choice Heathcote vineyards. Harvest takes place only when grapes have achieved optimal ripeness while exhibiting the requisite firm Shiraz tannins, good varietal fruit and refreshing acids. A combination of winemaking techniques are employed to produce a wine of complexity, fine textural mouthfeel and exquisite balance. Grapes are destemmed and crushed into a mix of static and rotary fermenters. The musts are vinified for up to a fortnight on skins, a regimen of plunging and pumpovers extract flavour and tannin. Parcels are fermented to dryness, a component is treated to a selection of older oak barrels for a course of maturation.