Hanging Rock acquired an established vineyard which came up for lease in the 1980s, located on the southern slopes of Mount Camel to the north of Heathcote township. The combination of low rainfall, hot summers and red Cambrian soils formed a challenging environment in which Shiraz vines thrive, albeit producing low yields of small berries with intense flavours. Parcels of crushed and whole berries are treated to a traditional course of open potter ferments through the action of wild indigenous yeasts, pumped over thrice daily for optimal extraction of tight grain tannins. Upon completion, batches are macerated forty days on skins, the finished wine is matured in a selection of new American oak barrels for two years.