Fruit was sourced from three select sites: Tempranillo and Grenache from dry-grown, low-yielding vines in terra rossa soil in Clare Valley; and Mataro from old vines in sandy loams further north, a warmer site well-suited to the late ripening variety. The resulting concentrated, bright fruited expressions of each variety reflect their Spanish origins. The focus was on blending to achieve a balanced, interesting and harmonious wine, while preserving the textural and savory aspects of the grapes. Each variety was fermented in small open fermenters with gentle pigeage twice a day.