The region’s red duplex soils are ideally suited to Shiraz, Merlot, and Cabernet Sauvignon varieties. After harvesting, the fruit was crushed, destemmed, and chilled before cold soaking for 24 hours to enhance colour and flavour extraction.
Fermentation involved twice-daily pump-overs, followed by gentle pressing to separate the wine from skins and seeds. The wine was then settled in stainless steel, racked to barrels for a brief maturation period, and bottled early to preserve its freshness and varietal character.
