The predominant soils are Malmesbury Shale. These soils have a surprisingly good moisture retention capability which allows for dry-land farming in this relatively warm and dry area. The vineyards are a combination of traditional bush-vines and trellised blocks.
The grapes were hand-picked and then fermented over 7 days in stainless steel tanks.
The shiraz portion was lightly wooded for softer mouth-feel. The wine was made in a fruit-forward, soft style. Cinsault was added for additional red berry fruit flavors, and Mourvedre brings texture and spice. A touch of viognier was added to soften the tannins and for its floral aromas. The wine was fined and filtered before bottling.
A blend of 81% Shiraz, 10.5% Cinsault, 6.5% Mourvedre, and 2% Viognier