The 1998 Blue Pyrenees Estate Red is an excellent example of all the estate’s “assemblage” philosophy. Selective harvesting of the best parcels of fruit enabled the production of more than 35 different wines, each with distinctive characters, which contribute to the final blend. The majority of the component wines were fermented to dryness in enclosed stainless-steel fermenters, with about 5 per cent (principally shiraz) being fermented in open fermenters. About 30 per cent of the blend was drained off skins at about 5 degrees Baume and barrel fermented in new Haut Brion French oak. These premium barrels are coopered by Seguin Moreau from oaks especially from Alliers, Never and the central forests of France. The wine was matured for 18 months in a combination of 35 per cent new Haut Brion French oak, 30 per cent one year old Haut Brion French oak, 30 per cent two year old Haut Brion French oak and 5 per cent new American oak.