The Shiraz fruit was hand-picked relatively early. It was fermented naturally with 50% whole bunch and 50% crushed on top. 300L of juice was Saignéed to a new French oak barrel for fermentation. The new barrel was then blended back in with the main ferment prior to pressing. It was then pressed back to the new oak barrel and to seasoned French oak barrels. It was plunged twice a day so to avoid over extracting. It spent just over 12 month in oak.
