From their 0.8-hectare single vineyard, the vintners undertook a selective picking process, isolating low-yielding vines to contribute to this particular wine. The harvested grapes, after being destemmed, underwent fermentation in a single small fermenter and were pressed once the sugar levels had been depleted. With the intention of allowing the true essence of the grape to shine through, maturation took place in older oak barrels, adding complexity without overshadowing the primary fruit characteristics.

Mourvèdre, a grape variety widely cultivated in southern France and known as Monastrel in Spain, finds its place in this wine. Alongside Grenache, it typically stands as one of the last grape varieties to ripen in their McLaren Vale vineyard. This deliberate approach to harvesting and winemaking underscores a commitment to highlighting the unique qualities of the Mourvèdre grape and the distinctiveness of the McLaren Vale terroir.