Our Shiraz was picked then de-stemmed into a combination of small open fermenters, maintaining as many whole berries as possible. In addition, we also filled small vessels for 100% whole bunch fermentation. Fermenters were pumped over or plunged by hand twice a day; temperature was held around 25°C. The wine was then pressed to Burgundian oak ranging in size from 225L to 600L with less than 10% new for Malo-lactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was blended and bottled after 10 months oak maturation.