The river banks around the Old Cellar Blocks are lined with large stands of river red-gum, which is the environmental element thought to add the unique eucalypt character to the local fruit. Though having been re-trellised in recent times, the ancient vines are still carefully hand pruned and harvested. The fruit for this wine was carefully harvested and crushed into traditional style open fermenters. The must then underwent a long, gentle ferment with extended time on the skins to gently extract all of the flavour, colour and tannin. After fermentation was complete, the wine was pressed and racked before being transferred into new and prior use French and American oak for twenty-two months maturation.