All fruit is sorted with our state-of-the-art optical sorting machine and destemmed to closed fermenters. Cold soaking takes place before ferment, with fermentation taking approximately 10 days with regular pump overs to optimise colour, flavour and tannin. Daily assessment of flavour and structure determines when we press. The must is pressed when maximum flavour is achieved. We then keep each batch and variety separate during barrel maturation for up to 12 months. The wine is blended and fined then filtered just prior to bottling.

This blended red is a prime example of the style produced from the gravel soils of the Paritua vineyard.