Flavours of the ripening fruit helped the winemaking team to harvest fruit at optimal ripeness. Shiraz and Grenache parcels were crushed and fermented separately. Fermentation using neutral yeast strains took place over a period of 10-14 days, and involved the use of a variety of cap management and temperature regimes to ensure ideal flavour, colour and tannin extraction occurred. Parcels of wine, once pressed off skins, underwent malolactic fermentation and further maturation in American oak barrels. Only parcels that showed concentrated ripe berry characters with balanced structure and complexity were used in the final blending of this wine.