Shiraz is well suited to the Karridale climate, achieving spectacular results, critical acclaim, and market recognition. The fruit is usually harvested in early April at between 13.7 and 14.2 Baume, just as the berries start to shrivel and feel velvety. Extended skin contact and agitation after crushing ensures a purple/black colour. Ageing in mainly French oak imparts flavours which complement but never dominate the fruit. The wines exhibit lovely pepper and spice characters, with intensity and length. They drink well in their youth, and promise years of development in the cellar.