All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters.  Indigenous or 'wild' yeasts, naturally present on the grape skins initiated the alcoholic fermentation.  Cultured winery yeasts are then added to ensure that the fermentation is fully complete. These 'wild' ferments have helped contribute individual complexities to the wine, creating richness and fine textures.

Vintage 2015 in the Barossa region has produced some excellent dense, concentrated and structured parcels of Cabernet Sauvignon, just perfect for The Signature. The Cabernet Sauvignon components were sourced from both the Barossa Valley and Eden Valley.

The majority of the Shiraz comes from vineyards located on 
Belvedere Road, approximately 1 km north of Nuriootpa on the Barossa Valley floor.  These blocks provide the Shiraz sweetness, fullness, depth and help to add many layers of 
complexity.