All parcels of fruit were fermented separately in either eight-ton open fermenters or six-ton static potter fermenters using wild yeasts. These wild yeasts have helped contribute individual complexities to the wine, creating richness and fine textures. Matured for 20 months in 37% new French barriques, Hungarian, French and American hogsheads with the balance in older French, Hungarian and American barriques and hogsheads.

The Cabernet Sauvignon components were sourced entirely from the Barossa Valley, with five main vineyards selected. The vineyards of Trevor Fromm, near Williamstown, the Brooks vineyard at Gomersal, the Cowham Light Pass vineyard and the Crown Village vineyard, in the Krondorf foothills. These components all provide the rich lifted Cabernet Sauvignon aromatics and palate structure that The Signature is known for.