The Cabernet Sauvignon and Merlot for this wine are sourced from premium vineyards in the Riverina located in regional New South Wales.

The fruit was harvested in the cool of the night and delivered in small batches to the winery. The grapes were destemmed, chilled and cold mascerrated for 48 hours ahead of yeasting and pumped over in traditional style. The wine was then transferred to a combination of new, one and two year old French and American Oak for further maturation prior to final blending and bottling.