The individual vineyard parcels were harvested separately and fermented in both tank and French oak barriques. A certain percentage of the wine was allowed to undergo malolactic fermentation to soften the wine and add richness and complexity. The finished wines were left on their yeast lees with regular stirring until blending and bottling. No palate fining agents were utilized in the production of this wine.

The fruit for this wine is sourced from vineyards planted in a selection of Hawkes Bay's many sub-regions and provide natural acidity. Bay View Vineyards provide ripe stone fruit characters while sites on the cooler terraces above the Tutaekuri and Ngaruroro Rivers add a flinty grapefruit note. Shoot thinning, leaf plucking, and bunch thinning are all practiced in the pursuit of quality.