An incredibly mild summer with above average rainfall is largely responsible for prolonging the harvest which ensured slow even ripening of the fruit. This Shiraz fruit was harvested at Optimum ripeness in the cool of the night to preserve delicate fruit flavours. After picking, the fruit was crushed and fermented in static tanks with automatic irrigators. Thereafter, the wine underwent cool fermentation to maintain a fruit driven style with some components receiving French oak during fermentation to add complexity and structure.