Average yields of Shiraz were kept below 7 tons/ha through vigorous green harvesting. Grapes were destalked but not crushed. Rhône yeasts were used for fermentation. Malolactic fermentation was completed in a combination of oak barrels and stainless steel tanks. The wine was racked and sent to barrel for 24 months. The wine was aged in a combination of French and American oak, with approximately 20 % new wood being used. The components were then specially selected, blended and bottled.