Both shiraz and grenache were harvested during the cool of night, crushed and rapidly pressed to capture aromatic vibrancy with minimal colour and tannin extraction. The juice was either cold settled or clarified by flotation, a rapid lees separation technique using inert gas. Low temperature fermentation began using selected yeast to accentuate bright varietal characteristics. Stainless tank ferment proceeded to dryness with individual lots resting on lees for two months. The final blend, displaying great fruit purity, was minimally fined and filtered before bottling.