The fruit for this wine was sourced from the Coppermine Road vineyard owned by Tony Delisio. Ross describes the grapes as "awesome" and they were picked on March 1, crushed and then fermented for 7 days. When the wine reached 1 beaume it was pressed out and put into new American Hogsheads with a medium toast and allowed to ferment to dryness. Malolactic fermentation was induced and 4 weeks later the wine was racked of gross lees and adjusted. It was racked 3 more times and blended with a bit of Shiraz from the neighboring Coriole vineyard.
The wine exudes a lively bouquet, complex yet complete, with abundant fruit richness. The palate is fruit driven showing a subtle underlay of vanillin oak and a soft fine-grained finish.