Sourced from the Brinktop vineyard in the Coal River Valley and Kinvarra in the Derwent Valley, the fruit was harvested between April 19 and 30 at 12.1–12.6 Baumé. The ferment was predominantly whole berry with 7% whole bunch and natural yeast, spending 21 days on skins with gentle daily pump-overs during peak activity. It was pressed straight to oak, where it matured in a mix of barrels including 10% new. Bottled unfined and unfiltered.