Taylor's estate owned and managed vines are grown to rich Clare Valley Terra-rossa, brown loam over limestone soils. Grapes are harvested at night and delivered immediately to the winery. Bunches are completely whole berry pressed and chilled. After a short period to settle the juices, the majority of components are filled to a mix of seasoned and new French oak barrels for vinification through the action of cultured yeasts. The balance is treated to a course of wild yeast vinification in fermenters. All parcels are lees stirred throughout four months of activity. Upon completion, batches are assembled, stabilised and fined for bottling. Alcohol 13.2%