All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters.  Indigenous or 'wild' yeasts, naturally present on the grape skins initiated the alcoholic fermentation.  Cultured winery yeasts are then added to ensure that the fermentation is fully complete. These 'wild' ferments have helped contribute individual complexities to the wine, creating richness and fine textures.

Vintage 2016 in the Barossa region has produced some beautiful aromatic and densely concentrated parcels of Cabernet Sauvignon, sourced primarily from the Barossa Valley - including vineyards near Gomersal, Greenock and the Krondorf foothills. The majority of the Shiraz comes from the Schiller family vineyard, including plantings dating from 1925, 1935 and 1945. These blocks provide the Shiraz sweetness, fullness and depth and help to add layers of complexity.