Mostly Shiraz, a third of Cabernet, the balance in Merlot. Grapes are picked purely on the basis of flavour profile and fermented in six to eight tonne batches. Each block of fruit is pressed and kept separate for maturation, every parcel of wine is tested to determine barrel type ranging from new, to five year old French and American oak hogsheads. Components are individually processed and aged in barrel for twelve months, achieving a soft and supple style that oozes with rich fruit and hints of toasty oak. After a year in barrel, the rigorous task of assemblage is undertaken over the course of several weeks, more than twenty different parcels are assessed to determine the final School Block.