The select parcels were harvested individually. Following destemming, the must enjoyed a cold soak for a few days before being inoculated with a Shiraz specific yeast strain for fermentation in static fermenters. The fermenters were pumped over twice daily. Once fermentation was finished, the resulting wine was pressed off skins and put to oak for maturation. Following 14 months in oak, the individual parcels were blended and prepared for bottling.