The weather was cold and wet throughout Spring and into December, resulting in very protracted flowering and high levels of 'hen and chicken'. This resulted in an overall reduced yield. Due to the uneven ripeness throughout the bunch, the fruit was ripened for longer to avoid herbaceous characters in the least ripe berries. Harvest commenced on 25th March.

The fruit was hand-picked, and the whole cluster was pressed using only the 'heart' juice from the pressing. Primary fermentation included 10.8% in new French oak barriques. The wines spend up to 6 months in oak before blending into the current vintage base wines to be tiraged by December of their vintage year. All base wines undergo 100% malolactic fermentation. The Pinot Noir component is selected for its intense red berry fruits, while Chardonnay is added for structural elegance. Colour and fruit characters are further adjusted using Tasmanian Pinot Noir dry red wine in the expedition liqueur. This component is made by carbonic maceration to ensure fruit and colour intensity with lower tannin levels.