A blend of 50% Shiraz and 50% Cabernet Sauvignon, the grapes were harvest by hand in the early morning at 22.5-23.5°B. Destemming and crushing took place in 15-ton separators and the free run juice was immediately separated from the skins to capture the beautiful colour. The juice was settled overnight and racked, and the two batches were fermented separately at 15°C for 14 to 21 days. Once blended, the wine was filtered two weeks before bottling.