Small batches of Shiraz grapes are gently crushed and then transferred to open fermenters, the skins of the white grapes are co-fermented with this Shiraz. Foot treading is undertaken two thirds of the way through fermentation. The wine is basket pressed and transferred to a mixture of old. French and American oak to complete fermentation. The finished wine is then aged on lees, there is no racking until final blending and no fining or filtration.