The Tempranillo was hand harvested into a stainless steel fermenting bin where carbonic maceration was encouraged during fermentation for 7 days before Dairy Hill Shiraz was introduced over the top of the Tempranillo. The ferment was then foot stomped to break the whole bunch. The saignée was then drained off to complete fermentation away from the skins and bunch. From here it was left unsulphured until 4 weeks before bottling. The wine was lightly fined and filtered.