The fruit was machine harvested from select vineyards in South Australia. The fruit was crushed and de-stemmed, before selected parcels fermented on oak in temperature controlled environments to maximise fruit flavour and retention.
Post fermentation the majority of the wine is matured in stainless steel tanks with a percentage of the wine transferred onto French and American Oak. Post fermentation components are then carefully selected, blended, stabilised and clarified.
The climate is generally hot with long sunny days with high evaporation rates and low rainfall. The nights are noticeably cooler. The long sunshine hours ensure fruit ripens fully and low relative humidity results in little incidence of disease.