The grapes for Kings of Prohibition are from a blend of company's and grower's fruit. Vineyard sources stretch from Nuriootpa to Vine Vale, to Stockwell. Soil types range from the sand over the clay to deep uniform to gradational soil and hard red-brown soil.
Individual parcels of fruit are graded in the vineyard and transported via refrigerated transport to the crushing facility. Fermentation is in a combination of open concrete vats and sweeps arm fermenters. After approximately 7 days on skins, the wines are pressed, and fermented to dryness on a carefully selected rate of oak planks, before being matured in a combination of stainless steel and old barrels.