Doug and Emma Bowen graduated from Roseworthy before settling down to establish a hands on winemaking venture which became one of the Coonawarra's salient estates. Shiraz vines are hand pruned and trellised to the hanging cane method, allowing the fruit to utilize the sunshine for the development of optimum ripeness and flavour. The grapes are harvested, crushed, inoculated and vinified on skins for several days. A third of the wine is barrel fermented in new wood each year. After separating from the solids lees and racking, the wine is monitored throughout malolactic fermentation, followed by a transfer into 225 litres American oak barriques where it rests for up to twenty months.