Chardonnay -The fruit, sourced from multiclonal plantings on hornfels and ironstone gravel, is hand harvested, , barrel fermented with yeasts and matured in French oak for 12 months. Partial fermentation and extended contact create smoothness and complexity.

Marsanne - Grown on ironstone clays, is hand-harvested, , barrel fermented, then kept on yeast to undergo partial fermentation before , further barrel storage and bottling after 18 months.

Pinot Noir - Grown on hornfels derived loams, undergoes pre-fermentation cold maceration, fermentation in small open vats and maturation in French oak.

Shiraz - Hornfels, ironstone and granite all contribute to the soils of the Tallarook Shiraz vineyards. The fruit is gently destemmed and crushed, followed by fermentation with Marsanne and Viognier in small open vats. Some barrel fermentation is followed by maturation in French oak.