Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains near Woodbourne. Soil types are predominantly the older, dense clay loams of the Southern Valleys, containing varying proportions of gravel. The sites around Woodbourne vary from young alluvial deposits full of greywacke river stones, to heavier clay loams closer to the mouth of the Southern Valleys. The grapes were lightly pressed and the juice was then cold-settled prior to racking into French oak barriques, a small percentage of which were new. The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring and approximately two-thirds underwent malolactic fermentation. It was transferred out of oak prior to the following harvest and left on yeast lees for a further six months. The wine was bottled in September 2024, with alcohol 13.5%, pH 3.20 and acidity 6.2 g/l.