With free-draining low fertility soils and warm conditions, the Gimblett Gravels sub-region of Hawkes Bay provides superb growing conditions for Syrah. In 2008 the grapes were hand-harvested, de-stemmed and crushed before fermenting at temperatures between 28 and 33°C. After thirty days on its skins the wine was pressed and run off into oak barriques. Following malolactic fermentation the wine spent a further eighteen months on its fine lees in 45% new French oak barrels. Before bottling it was fined with egg white and filtered.