The grapes are selected from a single Shiraz vineyard. The strictest pruning techniques are used. The fruit was crushed to small open top stainless-steel fermenters. After 24 hours of skin contact fermentation was commenced with our Rhône isolate yeast. Following 10 days of cool fermentation on skins and pumped over 3 times daily, the wine was transferred to new French oak hogsheads for14 months maturation. A barrel selection was then made to determine the finest for inclusion.