The majority of the component wines for the 2000 Blue Pyrenees Estate Red were fermented to dryness in 16 tonne static fermenters, twenty per cent of the cabernet was barrel fermented in new Haut Brion oak, and fifty per cent of the shiraz fermented in new American oak. The merlot was one hundred per cent barrel fermented. The wine was matured for 27 months in a combination of new, one year old, and two year old, Haut Brion French oak, with a small amount (13 per cent) matured in new American oak. The wine was bottled in September 2002. A classic style of wine well suited to rib-eye steak and other full flavoured meat and beef dishes.