Thorn-Clarke are one of the largest Barossa growers with over twenty hectares of Merlot vines. Most of the crop is destined for other wineries, but the best fruit is retained for the estate's own label, an indication of the quality of their wines. Merlot grapes are crushed and destemmed into fermenters. Yeast is added immediately and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Fermentations are maintained at controlled temperatures of 22C to 25C thereby maximising fruit expression. Pressing occurs about a week after the crush, components are then filled into a mix of tight grain French and American oak to mature for a year.