The wine was fermented on skins in stainless steel fermenters for 7 days before being pressed to stainless steel tanks for the remainder of primary fermentation.
Once sugar dry, the wine was racked to oak for malo-lactic fermentation and a maturation period of 18 months in oak barrels.
Prior to bottling, 5% of Viognier was blended to the Shiraz to add fragrance and lift.
