The lion's share of fruit comes from the cooler southern half of Margaret River, notably the estate's own Chapman Brook Vineyard and other choice sites. Various canopy management methods are used, with the objective being to maximise fruit flavour development. Soils are geologically ancient, free draining sandy loams with a high percentage of lateritic gravel. Emphasis is placed on capturing vibrant fresh flavours with clean acidity. Fruit is generally harvested throughout the chill of night to take advantage of cooler temperatures. Vinified mostly in fermenters, a component is treated to a selection of new and seasoned French oak barriques, followed by a term on yeast lees before the final assemblage.