The 2021 growing season in the Hunter Valley was noted for being unseasonably cool with persistent rain. Conditions remained like this until near harvest time where fortunately conditions dried put. The cool conditions resulted in fine tannins and full flavours.

The grapes were machine harvested at night and transported to the winery where they destalked and destemmed directly into the press and pressed up at low pressure to minimise tannin pickup. The juice was lightly fined and filtered into a small fermentation vessel where the yeast strain DV10 was used. On completion of fermentation, the wine was fined before being cold stabilized and filtered using a crossflow filter. The wine was held in stainless steel until bottling.