All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters.  Indigenous or 'wild' yeast, naturally present on the grape skins were allowed to initiate the alcoholic fermentation.  Cultured winery yeast is then added to ensure that the 
fermentation is fully completed.  These 'wild' yeast have helped contribute individual complexities to the wine, creating richness and fine textures.
Matured for 20 Months in 40% new French Barriques, balance in 1 year and older French Barriques. After bottling, the wine ia cellared for a further 36 months. 

The D block of the Yalumba Coonawarra vineyard provides the Cabernet Sauvignon of the blend. This 2.7 ha plot was planted in 1992 with clones of Cabernet Sauvignon selected for structure and depth of flavour. This block differs from conventionally planted Coonawarra terroir of red brown earth over limestone, terra rossa, in having a higher content of clay giving its unique character. The Bonney upwelling of the nearby southern ocean preserves the flavours and balance of Cabernet Sauvignon by moderating the climate of Coonawarra.

The Shiraz is sourced from the Crown Village old Shiraz vineyard. This block, planted in 1974 is located on Krondorf road, in the foothills of the eastern Barossa ranges. The soil is heavier in texture and is a Brown Earth.  There is also a component that comes from the 1971 Yalumba Horseshoe Block found on the Southern side of the Yalumba winery.