The Gregor is made in an Appassimento / Amarone style. The shiraz grapes are from Hobbs vineyard, hand-picked into individual 10kg buckets and then laid out onto separate racks to dry. The drying is carried out in a purpose built, fully insulated shed complete with high intensity air fans. The length of drying time varies each year and is influenced by factors including the ripeness of the grape, the ambient heat and humidity and the flavour on tasting. The drying process intensifies the flavour without losing the natural grape acids. The Baumé is increased by between 0.5 ° and 1.5 °. After drying the grapes are fermented with their natural yeasts in open vats, hand plunged daily. Approx. 10 days. Matured for 24 months in approx. 80% new French oak; 1350L Vats and 500L Puncheons.