A dry winter in 2007 was followed by some unusually cold spring weather in October which combined to reduce cropping levels. A benign late spring and early summer allowed for even and clean fruit development and harvest of Tempranillo began in late February.
The 2008 Tempranillo grapes were sourced from blocks on a low yielding vineyard on the outskirts of the Harvey township. The vines were shoot-thinned and fruit thinned to ensure even ripening before handpicking.
The fruit was hand destemmed, with about 10-20% being left as whole berries. After cold soaking for 3 days, the ferments were hand plunged or pumped over 2-4 times daily and temperatures were allowed to get quite high to aid flavour and colour extraction. The skins were basket-pressed at dryness and matured in older French barrels for 12 months before blending.