in the cellar : A blend of 87% Shiraz and 13% Cabernet Sauvignon. The grapes were fermented on their skins for 7 – 9 days, then racked off the skins. The press juice was then added back to add complexity. The grapes from each vineyard were seperately vinified to maintain their individual characters. The wine is a blend of 71% small wooded, 16% large oak vats, 13% stainless steel storage. Both large wood and small oak barrels were used in maturation.