The Malbec and Shiraz grapes are harvested by machine in the cool of the evening, with the grapes received at the winery within 3 hours of picking. After de-stemming and crushing the juice is cooled to drop any solids, before fermenting on skins at a warm 25 degrees for around 3 weeks with regular spraying over and immersion of the skin cap to extract more tannins, colour and phenolic flavours. After ferment the wien is racked several times into tanks to clear the lees with a final light filtration prior to bottling. No oak is used to maximise the ripe red and black fruit characters