The parcels were fermented separately in stainless steel potters for four to six days at controlled temperatures of between 26 to 30°C, with regular pump overs which was influenced by premium French toasted and untoasted oak. The wine was then pressed off its skins at 1° Baumé and transferred to stainless steel tanks where it received further oak contact. The wine went through malolactic conversion and was then clarified. The best parcels were selected and blended. 

This Shiraz offers an abundance of expressive aromas, predominantly blackberry and plum along with toasty sweet oak. The generous and concentrated palate offers rich black fruits complemented by notes of coffee, vanilla, and caramel through to a long, rich, and satisfying finish.