The Myrrhee vineyard is situated at 350m above sea level and has an easterly aspect with rows running North to South. The soil structure consists of volcanic over mudstone and has been planted with the D3 – V14 clone. The vines are trained on a vertical shoot position trellising system and are allowed to ballerina toward the end of the growing season to protect the fruit from sunburn. Fruit is also thinned off short canes during the growing season. The result of this careful vineyard management is very small intensely flavoured fruit.

The fruit is crushed and destemmed and then fermented in three tonne open fermenters. The juice is fermented at <25°C to ensure optimum fruit flavour and hand plunged. After fermentation the wine is pressed gently to avoid harsh tannins. The wine is then transferred to French oak barriques for 12 months.