The Shiraz and Cabernet were handled separately. Destalked, gently crushed prior to fermentation on the skins. A portion of the Shiraz was cold-soaked before fermentation. Fermented separately on the skins, regular pump overs ensured maximum extraction. After fermentation the skins were pressed and the wine taken to stainless steel tanks for malolactic fermentation. The varieties were matured separately in 2nd fill French and American oak barrels for 12 months. After maturation the wines had a light egg-white fining before blending and bottling.