Shiraz: 66 %
Mourvèdre: 23 %
Viognier: 11 %
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 33 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 9 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). Shiraz was moved to 300L second fill French oak barrels.Part of the Shiraz was co-fermented with the Mourvedre and moved into second fill 300L French oak barrels. until completion of MLF. The Viognier was fermented on its skins and pressed at 8° B to new 500L Hungarian oak barrels where it stayed on the lees for 2 months, with regular stirring of the lees.