Accessing the right vineyards and bringing in the fruit on the most appropriate day of fruit ripeness at vintage time is both an art and a skill. Candidate sites are visited by the winemaking team and earmarked for inclusion before determining the time of picking. Grapes are chosen from the best Yarra Valley vineyards, harvested at ripe levels of baume to achieve a balance of fresh fruit flavours and good structure. Extended maceration and warmer ferments achive a richer, more solid style of wine. Bunches are destemmed and crushed into a mix of static and rotary fermenters for a fortnight's vinification on skins for full extraction of colour and tannin, followed by pressing and racking to barrel for maturation.