Each cultivar is vinified separately to allow flavours to develop fully. The Grenache and Mourvèdre were fermented in open fermenters, with a third of the grapes whole-bunch fermented, to allow for softer flavours to develop. The Shiraz was 100% destemmed and fermented in small open fermenters, and punched-down twice daily to allow softer, slower extraction of colour and tannin. Pressed in a basket press and aged in old French oak barrels. Blended after three months of settling, allowing smooth integration of flavours. The wine is unfiltered and unfined to ensure maximum flavour and mouthfeel.