The grapes are fermented in small open vats for 10 days at warm temperatures with regular hand plunging and extended skin contact after primary fermentation. These techniques ensure we maximize flavor, color and soft tannins. After pressing, both free run and pressings are blended together and transferred to new American oak puncheons for aging. We love puncheons as they allow the wine to age gracefully, and maintain fresh varietal character, structure and the long life Shiraz is renown for. (It is our belief that smaller oak speeds up ageing and oak pick-up, and as a result the wine loses it freshness and vibrant colors earlier).