Shiraz was hand-picked and received via a belt elevator (rather than a screw hopper which macerates the skins) and only de-stemmed. Whole berries were double sorted before going into a small open-top fermenters. No additives were used for the wine’s entire production. As with all of our wines, after a few days cold soaking, we allowed natural yeast fermentation and used a careful regime of plunging and drain and returns to get the right balance of extraction. The wine was carefully pressed after 11 days on skins and bottled with no additions, or fining, just filtration.