Chardonnay, Pinot Noir and Meunier are sourced from a range of cool climate viticultural sites, including Strathbogie, Upper Goulburn, King and Yarra Valleys. Grapes are gently pressed and vinified separately. When the primary and malolactic fermentations are complete, components are settled and stabilised for assemblage. A component of reserve wines from previous vintages are included, enhancing the complexity and structure. A small amount of sugar and cultured yeast is added before the wine is bottled and sealed under a crown seal for fermentation in bottle. After ageing on yeast for a minimum of thirty months, the bottles are riddled and disgorged before disgorgement and dosage liqueur.