Fermentation is split between using open top tanks for punching down the skin cap and closed stainless steel tanks for pumping the juice over the skins. The wine matured for 14 months in oak barrels of which 25% were new oak and 75% older barrels (10% American oak and 90% French). This vintage displays white pepper and violets, which are typical of the region. Smokey spice and saltiness fill the palate. This is an elegant Shiraz with well rounded tannins that linger.