Zinfandel is a robust red grape variety that revels in the warm climate at Langhorne Creek in South Australia. After harvest, the grapes were crushed and chilled for cold soaking and maceration. The parcel was inoculated with pure yeast culture and pumped over four times daily to extract maximum colour and flavoured. The wine was then transferred to American oak hogsheads for fermentation and maturation for 18 months. The blended wine was cold stabilized and earth filtered before being dispatched for bottling.