Selected parcels from our most outstanding Shiraz blocks in Langhorne Creek were harvested at optimum maturity, gently crushed and then fermented in small, static fermenters after inoculation with a neutral strain of yeast. Fermentation temperatures were moderate, and over extraction of tannins were avoided by careful monitoring during daily tasting and regular analysis. After pressing, the wine was transferred into selected French and American oak barrels. After this time each barrel was tasted by our winemakers prior to blending and any not up to exacting standards were removed from the blend.