The fruit was grown in Temple Bruer’s vineyard which is certified organic by Australian Certified Organic (formerly BFA). It was machine picked on the 1st March 2004 at 11.5 Baume°. After crushing and immediate draining, the light pressings were added back, providing approximately 9,000 litres of juice, which was then cold settled for two days and racked to provide a clear juice at a Baume° of 11.2° and a pH of 3.00. The juice was inoculated with yeast strain M69. Fermentation was completed by 18th August and the wine was bottled in October 2004.