The 2023 growing season delivered ideal conditions for growing fruit in the Mount Barker region. There was good rainfall over winter. Spring was reasonably dry, and summer held slightly cooler temperatures which allowed for the fruit flavours to develop slowly while still retaining great natural acidity. Generally, a more balanced, restrained and elegant vintage.

Machine-harvested fruit was destemmed, crushed, and fermented with cultured yeast, using gentle pump-overs to manage extraction. After extended skin contact, it was pressed and matured 20 months in French barriques for malolactic fermentation, then blended, filtered, and bottled.