Shiraz: 81 %
Mourvèdre: 13 %
Viognier: 6 %
After final blending of all the components the wine were transferred to 50% new oak barrels and 50% second fill barrels, where it matured for 29 months for all the flavours and tannins to integrate. 80% French, 15% American and 5% Hungarian oak barrels were used for the maturation. The wine also spent 12 months in the bottle prior to release.
Grapes were cooled overnight to 6 degrees Celsius and de-stemmed and gently crushed early the next morning. The Shiraz grapes were fermented dry and then pressed to a stainless steel tank for malolactic fermentation (MLF). The Mourvèdre was also pressed after fermentation has finished into second fill 300L French Oak Barrels until completion of MLF. The Viognier was fermented on its skins and pressed at 8.5 °B to new 500L Hungarian Oak Barrels where it stayed on the lees for 3 months, with regular stirring of the lees. After the red wine completed MLF and the Viognier the Sur Lie period, the wines were blended.