The Miles family pick the Merlot grapes from the youngest part of the great Springhill vineyard first and it is these grapes, blended with younger vines along the edges, which are harvested and then taken to Irvine's showpiece winery in the Barossa. The grapes are partially de-stemmed, crushed and then fermented on skins at a warm 26 degrees using natural wild yeasts, for around 30 days, with multiple pump overs to extract balanced levels of fruit, tannin and colour. The wine is then transferred to used French oak casks for maturation of around 12 months, when the wine is lightly filtered and bottled.