The Cabernet Sauvignon and Shiraz grapes are harvested three weeks apart and each is delivered to the winery after nightfall. After destemming, the grapes are cold soaked followed by an alcoholic fermentation lasting approximately one week. After the extraction of flavors and color from contact with the grape skins, the grapes are gently pressed. Following brief stabilization, some of the wine is aged in stainless steel tanks and the remainder is transferred to oak barrels for several months of aging to enhance the flavors and complexity. The final blend of Cabernet Sauvignon and Shiraz is selected just prior to bottling and then the wine continues to age for an additional few months in order to achieve the ideal balance of flavors before its release to the market.