Shiraz fruit was destemmed with no crushing and fermented on skins for 7 days followed by maturation in seasoned French oak (30%) and stainless steel tank (70%) for 1 year before bottling.
A wet winter with above average rainfall was followed by cool, dry spring conditions, resulting in good fruit set and lower than average yields. Summer temperatures were cool with little rain, resulting in a long growing season and exceptional quality.
