Made from Hunter Valley Shiraz, Merlot and Verdelho, the fruit was top loaded into the press and immediately pressed off, resulting in juice that had the right amount of pink colour. The juice was cold settled for 48 hours, racked clean and fermented at cool temperatures in stainless steel with an aromatic yeast strain to promote fresh fruit characters. The wine was then lightly fined, filtered and bottled to retain its freshness.