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 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.