The Shiraz is planted on deep red clay loam soil with a thin intermediate layer of limestone gravel. The vines are over 30 years old and are trained to a single cordon with a single foliage wires. Vines are not irrigated. The 2014 vintage offered ideal ripening conditions with cool nights and mild summer days, this resulted in fruit of exceptional quality.
The Shiraz grapes were harvested at over 14 Be, allowing flavour and fruit to be in balance. The must was fermented at temperatures, between 20 and 28 degrees in order to help extract flavour and colour components from the grape skins. The skins were then gently pressed, with only the free run fraction being kept insuring that soft tannins would be present in the final wine. The wine was then stored on toasted French oak staves and allowed to mature prior to bottling.