After hand-picking the fruit is fermented 100% whole-bunch with wild yeast in old oak. Wines are left on lees for a year with only one handling into the blending tank at bottling where they add a small amount of sulphur. Bottled unfined and unfiltered.

Grapes are sourced from De Bortoli in Dixons Creek in the northern Yarra Valley. The soils are sedimentary in origin and are known as Humevale Siltstones. Climate is cool in relation to the rest of Australia's viticultural regions, with rainfall in the winter and spring, and relatively cool, dry and humid summers. There is limited maritime influence.