The fruit for this wine was sourced from the 40-year-old Coppermine Road vineyard in the McLaren Vale, South Australia, which crops at 2.5 tonnes to the acre. After picking, grapes were crushed and then fermented for 7 days. When the wine reached 1 beaume it was pressed out and put into mostly new French and 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. Only 300 dozen were produced.