The fruit was machine harvested in the cool of the night from vinyeards in South Eastern Australia. Select parcels were carefully selected from various soil types and trellis systems, to balance the style and flavour profile to produce a harmonious wine. The fruit was then crushed, de-stemmed and immediately clarified. Fermentation followed, inoculating with selected yeast strains. Fermentation was carried out for 2 weeks at cool temperatures to preserve the fruit flavours and aromas of the wine. Post fermentation the wine was racked of the ferment lees and remained on light lees until blended and bottled.