Fruit is harvested on several dates throughout March from four vineyards across the golden plains between Henty, Ballarat and Geelong. All fruit is carefully hand picked, any second class bunches are left behind. The majority is destemmed and lightly crushed on top of the whole bunches into small open fermenters. A wild, indigenous yeast vinification over two or three days is treated to plungovers and allowed to peak at 33C. Upon completion the wine is pressed away from skins, settled for two days and racked to a selection of new and seasoned French oak barrels for malolactic and ten months maturation, racking and the final assemblage before filtration.