The foundation of this blend lies in the top two Shiraz vineyards. Grapes, carefully hand-picked in the early morning, are swiftly cooled to 4°C. Skilled personnel then meticulously sort the Shiraz and Mourvèdre, destemming and further sorting the berries on vibration tables. Following gentle crushing, the berries are separated into open fermenters and 10% of the must was dejuiced.  It was given a cold soak for 3 days at 9°C, protected by a CO2 blanket. The juice was pumped over once daily during this period.

The Shiraz and Mourvèdre tanks are then heated to 18°C and inoculated with BM45, L2056, and D254 yeast strains. Fermentation temperatures reach a peak at 28°C before being lowered to 24°C. The fermenting cap is manually punched down three times a day with two pump overs daily. Shiraz undergoes an extended maceration of 21 days post-fermentation on the skins before being transferred to 100% new Allier French oak barrels. Mourvèdre is pressed at 0ºB and is completed fermentation in barrels, while Viognier is separately cold fermented in barrels, with press fractions separated.

Following malolactic fermentation, which is induced by inoculated malolactic bacteria in barrels, a modest sulphur dose is administered. The wines rest on the lees for 11 months, and then they are racked, blended and returned to barrels. After a total of 20 months in barrels, the wine is racked again and filtered through a coarse sheet filter, with bottling employing a fine sheet filtration. The wine matures in the bottle for 11 months prior to release.