The Leston wines carry the Howard Park label and therefore are sourced from only the highest regarded vineyards and are given extraordinary attention in the vineyard. Canopy management is designed to maximise fruit exposure to the sunlight and yields are low to achieve flavour and colour concentration with harvest determined according to flavour with little regard for analytical data.
Fermentation occurs in static stainless steel fermenters: either 13 tonne closed static fermenters (predominantly Cabernet Sauvignon) or 4 tonne open top fermenters (mostly Shiraz). The static fermenters have highly aerative pumpovers 2-4 times/daily and the open tops are gently handplunged which is integral in tannin development. After fermentation the Shiraz is basket-pressed off skins into French oak barriques of which about 40% are new, the balance being 1 and 2 year old. A small component of Shiraz is also pressed early to finish ferment in barrel which adds texture, complexity and aids oak integration. This wine was matured in the barrel for approximately 18 months and after minimal fining and filtration, was bottled in December 2008.