The Shiraz and Cabernet were handled separately. Destalked, gently crushed prior to fermentation on the skins. Some of the Shiraz had a cold soak before the fermentation started. Fermented separately on the skins, with regular pump overs to ensure maximum extraction, until dry.
After the fermentation the skins were pressed and taken to stainless steel tanks for malolactic fermentation. The varieties were matured separately in 2nd fill French and American oak barrels for 12 months. After maturation the wines had a light egg-white fining before blending and bottling.