Fruit was picked from a single vineyard at the base of the Willunga Hills, off a vineyard on clay-loam soils.
The fruit was destemmed and then crushed into two small 1.5 tonne fermenters, each inoculated with different yeast strains.
Primary fermentation was completed in around 7 days, then fruit was left for another four days on skins for extended maceration.
Basket pressed into seasoned 50% French and 50% American hogsheads.
Barrel aged for 18 months prior to bottling.