Parcels are selected from two old vineyards on the banks of Jacob Creek, a smaller harvest is included from a single site in the cooler Williamstown area. Each block is separately crushed into wide based static or traditional open concrete fermenters for macerations and vinification at 20ºC to 28ºC. Batches are drained and pressed separately into completely new French and American oak hogsheads, for completion of malolactic and two years maturation. Individual barrels are assessed for inclusion, only those found to be worthiest are assembled into Centenary Hill, bottled and sent to the Orlando cellars for a further two years of development before release.