Parcels of Shiraz sourced from the best vineyards which have traditionally provided the correct balance of flavour, are harvested at the optimum time for flavour ripeness. After picking and transporting to the winery, fruit is destemmed and crushed to a mix of fermenter types. Choice strains of yeast inoculate the must as the wine is vinified at temperatures between 18C and 26C to allow sufficient extractions of colour and flavour from the skins while retaining freshness. Regular tastings determine the optimum method and frequency of cap management. Components are pressed off skins when a soft, velvety tannin profile is achieved, centrifuged for the removal of solids and separately matured before assembling.