Fruit sourced from our oldest plantings of Shiraz (predominantly Bouverie and Wyjup vineyards) was harvested at night when the fruit is coolest, then transported to the winery. The fruit was destemmed and transferred via the chiller (bringing the must temperature down to 6°C) into open top fermenters for cold soaking. After 4 days the must was allowed to warm up and inoculated with a cultured yeast. The ferment was managed with a combination of pumpovers and plunging, then at completion was pressed to tank, allowed to settle and racked to barrel for maturation. The final blend received a light egg fining prior to bottling and the wine spent a further 6 months in bottle prior to release.