Vinified from selected parcels of Shiraz and Cabernet. The grapes were harvested and went through a warm ferment as separate parcels. The ferments were pumped over twice daily in the early stages of fermentation, reducing to once daily once the wine had fermented to dryness. To retain the full juicy fruit palate, these wines had minimal oak maturation (6 months only on French oak). Several parcels were then blended to achieve best mix of fruit, tannin and palate weight.