Southeastern Australia, rather than being classified as a wine region in the traditional sense, is officially classified as a ‘viticultural super zone.’ It measures some 1250 miles and reaches from the Pacific coast in Queensland to the Indian Ocean. The sheer scale of this zone and the diversity of its climates, zones and latitudes, make it a virtual spice market for winemakers to choose from when selecting their vineyards and their grapes.

The grapes were fermented on skins for five to seven days at 22-25 °C. Selected parcels were cold soaked at 10°C for 24 hours and fermented at cooler temperatures (18-20°C) to help enhance fruit character and intensify color.