WINEMAKING

The shiraz and cabernet sauvignon are made according to the traditional method. Fermentation takes place in open vats regularly plunging the cap to extract colour from the skins. The wine is then basket pressed and matured for 15 months in a combination of French and American oak barriques, about 20 percent of which is new oak.

The chardonnay is picked a little earlier than the reds in order to keep the natural acidity and to keep the alcohol level lower. Only about 30% of the chardonnay goes into oak for 4-5 months with no malolactic fermentation.