Boots Red Wine is predominately Grenache, 85%. The base wines come from one vineyard planted in the Barossa Valley in the 1920s, and one vineyard planted in Gawler on the fringe of the Barossa Valley, planted 40-60 years ago.

The wine is matured for four months in seasoned French oak. Its fermentation is carried out in submerged cap fermenters. The ferment is started warm to gain complexity, color and some depth of character to the wine and the final part of fermentation is carried out under cold conditions to trap the ripe cherry fruit characters.