Merlot and Shiraz grapes are hand-harvested at 24–25 Balling and vinified separately. Grapes are cold soaked for two days before being inoculated with yeast. During fermentation, colour/flavour extraction takes place with regular pumpovers every six hours and a maximum temperature of 27°C is reached. Once malolactic fermentation is completed in tank, the wine is matured further in 225l French oak barrels for an additional 12 months. Blending of the wine only takes place after maturation. 54% Merlot and 46% Shiraz. 60% 3rd fill and 40% 4th fill barrels, medium and tight grain with medium and medium-plus toasting.54% Merlot and 46% Shiraz. 60% 3rd Fill & 40% 4th fill barrels, medium and tight grain with medium and medium plus toasting.