The Cabernet Sauvignon and Shiraz were hand harvested and delivered to the Tapanappa Winery in the Piccadilly Valley where they were de-stemmed, gently roller crushed and chilled to 2°C in 0.8 tonne fermentation tubs.
A cold maceration of 4 days preceded fermentation. During fermentation the tubs were hand plunged daily for 10 days through peak fermentation temperatures of 32°C and until all sugar had been consumed. At the end of fermentation the tubs were sealed down for a week of extended skin contact.
21 days after harvest the tubs were tipped into a small air bag press and drained and pressed directly to French oak barriques, 70% new, in which the new wine remained on full lees through malo-lactic fermentation.
At the finish of malo-lactic fermentation, the wine was racked off lees and returned to barrique.
The wines were clear racked and blended in February 2012, prior to being returned to barrique until June 2012, a total of 26 months in oak.