We generally source Shiraz from the Hunter, Cabernet from the Hilltops region and Pinot Noir from cooler regions, with the current release being sourced from Hilltops.

The reds are crushed and fermented on skins in stainless steel with temperature control. They are then pressed off and aged for 12 - 18 months in good quality well seasoned French Oak. They then go through finishing and bottling all on site.