Carefully picked from the south facing slope of the vineyard the whole bunches of Shiraz were chilled prior to hand sorting in our Vintage House. 25% of the ferment was whole bunches with destemmed and crushed berries on top. The must was then cold soaked at 10°C, for 3 days before being allowed to warm to 20°C. Fermentation was initiated by indigenous yeasts from our 100 year old winery. The small fermenters were hand-plunged daily, occasionally supplemented by gentle pump-overs of the juice. Midway through ferment, we jumped in and crushed any remaining whole berries by foot. Once the ferment had finished, the skins were protected from oxidation by a blanket of CO2 for 2-3 days of extended maceration. The skins were pressed in a restored wooden basket press, with the pressing wine added back to the free run. The wine was then racked to large new, 2nd and 3rd fill French oak puncheons for 10 months. The assemblage was determined in early February 2017 and the wine was bottled without filtration or fining.