Fruit is predominantly sourced from Cape Mentelle’s Chapman Brook Vineyard in the cooler south of Margaret River. Vines are cane pruned and vertical shoot positioned, the majority are Mendoza GinGin clone, which has proven to be particularly successful in Margaret River. Hand picked bunches are elevated to the Bucher membrane press and settled overnight. The next day, juices are racked into a high proportion of new, Burgundy coopered French oak barriques for vinification through the action of wild and added yeasts. The finished wine is matured nine months while being treated to a weekly top up and lees battonage. Only the best barrels are considered for the final wine.