Vinification : Both the Shiraz and Cabernet grapes were harvested at 13.0Be. The must was fermented at temperatures between 18 and 25 degrees in order to help extract flavour and colour components from the grape skins. The skins werer then gently pressed, with only the free run fraction being kept ensuring that only soft tannins would be present in the final wine. The wine was then stored on French oak staves for a few months prior to bottling