As ripeness was achieved the Riverina Viognier grapes were harvested in the cool of the night to retain freshness and minimize oxidation. The fruit was crushed, destemmed, and chilled to the bag presses. After a gentle pressing the juice was clarified before a slow fermentation at cool temperatures of 14 to 16°C using a carefully selected yeast to optimize lush, varietal flavors. The wine then underwent six to eight weeks' maturation on yeast lees which built mid-palate weight and optimised the expression of soft creamy notes. The Viognier was then blended, filtered, and bottled.

Fresh and lifted aromas of peach are complemented by floral nuances of jasmine and orange blossom. Flavours intensify on the palate with soft fleshy mandarin and marmalade fruit coming to the fore. The wine finishes with moderate length and hints of apple and spice.