The 2023 Mount Barker season brought winter rains, a dry spring, and cool summer, allowing fruit to develop slowly with vibrant flavours and natural acidity, resulting in a balanced, restrained, and elegant vintage.

Machine-harvested fruit was destemmed, cold-soaked, and fermented on skins with two daily plunges. Once dry, it was pressed and matured in French barriques for malolactic fermentation, developing complexity and texture, before being carefully blended, filtered, and bottled.