in the cellar : Grapes were picked just prior to fruit showing bagging. Grapes were destemmed and gently crushed, leaving 20% whole berries. 15% of the juice was bled off prior to fermentation. Cold soaked for three days. Fermentation followed inoculation with yeast selected in the Northern Rhone. Fermenting juice was pumped over three times a day. Once dryness was attained certain of the ferments were pressed off and used to fill other tanks. Maceration post fermentation varied between ten and fifteen days depending on the daily tasting of the tanks. All the juice was used. (Shiraz juice is generally "soft" enough to be advantageous to the final wine.) The best portion was taken to 40% New French and the balance to 2nd and 3rd fill French oak. Malolactic fermentation was completed in barrel, and was followed by a racking. The wine spent 17 months in Oak. An egg white fining given prior to rough filtration and bottling.