The Cabernet Sauvignon and Shiraz parcels were fermented separately in open fermenters. Indigenous or ‘wild’ yeasts, naturally present on the grape skins, initiated the fermentation to contribute complexity, richness and fine texture. Cultured winery yeasts were then added to complete fermentation. Gentle plunging and pulsing of the skins was undertaken to achieve the right balance of color, tannin and phenolic extraction. Matured for 22 months in a mix of 31% new French barriques and hogsheads, 22% one-year old French barriques and the balance in older French barriques and hogsheads.  After bottling, the wine was cellared for a further 36 months and released in 2017.

The Ming D block of the Yalumba Coonawarra vineyard provides 52% of the Cabernet Sauvignon of the blend. This 2.7ha plot planted in 1992 with two clones of Cabernet Sauvignon selected for structure and depth of flavour. The Shiraz is sourced from the Burgemeister “Linke Block” between Nuriootpa and Angaston.  The soil is a red brown earth in the Light Pass loamy fine sand family. There is also a component that comes from the 1971 Yalumba Horseshoe Block in Eden Valley