Scruffy, our Shiraz vineyard manager, works hard to keep our shiraz bunches tight and our berries small and yields very low at around 4 tons per acre. Our winemaker , insist on bunch sorting at harvest to make sure we only use the very best clusters. Most of the fruit is destemmed and pressed while a small portion is whole bunch pressed. All parcels are kept separate during the winemaking process in our state of the art winery. We use a lot of smaller tanks as a result which is difficult, but necessary for the production of a quality wine. Punch overs and extended maceration times give us color and richness. We work with the best coopers and use a combination of French and American oak to mature this wine – 25% of which is new. Bench blending takes forever – there are so many variables and we return the final cuvee to tank for several months to come together before bottling. It’s a lot of work and we really hope you enjoy the result. This wine was sustainable farmed and produced in an effort to reduce our carbon footprint.