Each of the different parcels of fruit from across the vineyard sites are picked on their merit and in consideration of the vintage weather conditions. The fruit is harvested into 500kg bins and received at the winery to be destemmed and tipped into small open top fermenters. Fermentation starts after 2-3 days and continues for 4-5 days with plunging of the cap 2-3 times per day to extract colour and tannin from skins. The wine is pressed at completion of fermentation and is settled in tank for 24 hours before being pumped into French oak barriques, of which about 1/3 is new. Malolactic fermentation takes place during barrel maturation and the wine is pumped out and blended early in the following year.

The 2016 was remarkable for the relatively calm, warm and dry conditions that started in early October and continued through to mid May, well after the early harvest was complete. There were periods of rain during this time of course, but these were infrequent and countered by the otherwise warm dry conditions. The mild spring produced an above average crop which was allowed to ripen fully through the very warm summer and autumn. Evidence of a warmer vintage is immediately apparent; with the generous red berry fruit aromas, hints of fresh cut plums and fine oak spice.