The Riverina’s bud-burst and ripening saw cool mild conditions and fortunately good rainfall to moisten the soil. A late February to mid-March harvest, saw the Shiraz crushed and straight to ferment, maintaining 24-26°C maximising colour and tannin extraction. Fermented in stainless steel with French oak chips, ‘Jack’ is pressed at 1 Baume and left to ferment until dry.