Estate grown old vine Shiraz was handpicked, then de-stemmed to small 5 tonne open fermenters which also included around 10% whole bunch clusters. Following a three-day cold soak, the must was inoculated with a select yeast isolate, gently worked through to dryness, then pressed to tank at completion of fermentation. The wine was transferred to French oak barriques (10% new) for Malolactic Fermentation, then spent 14 months maturing in these barrels prior to blending and bottling. This wine has been held in bottle for two years before release, and whilst drinking well in its youth, will reward the patience of careful cellaring for 10-15 years.