The fruit was harvested with 30% being placed into fermenters to make up the whole bunch component. The balance of the fruit was destemmed and placed onto the whole bunches. After 3 days, natural fermentation commenced and the must was plunged two to three times per day. Four days later the fermenter was drained and skins pressed, with pressings going back with free run juice. The wine was then pumped into French oak barriques (50% new) coming from six different coopers.

Two of the most influential characteristics of the Coal River Valley, and in particular the site selected for this wine, are the low rainfall and drying winds. As a result we established the vineyard on soils exhibiting good moisture retention, and surrounded by trees to help protect the vines against strong winds. The low rainfall means more sunshine, which exhibits its influence on the wines by providing them with a naturally deeper colour. The season began with a cool Spring providing a long flowering period. Mid-January heralded the start of twelve weeks of above average temperatures with warm nights and below average rainfall in an area of Tasmania that is recognised for its low rainfall.