Fermented in stainless steel tanks over 5 days with frequent pump-overs. At around 8 degree balling, the skins were removed and the wine was pressed and racked back to tank for completion of alcoholic and malo-lactic fermentation. 30% of the wine was matured in American and French oak barrels (25% new) for 12 months. 14% Shiraz was added for its silky tannin structure and fruit spice flavours. After further tank maturation, wine was fined and filtered, then bottled.