The grapes are manually harvested and de-stemmed into small, open concrete fermenters and fermented to dryness on skins with regular gentle pump-overs to extract colour and tannin. By de-stemming the grapes only, without putting through the crushing rollers a number of whole berries remain in the ferment which helps lift the fruit character. Following fermentation the grapes are pressed, settled and racked to a combination of new and 1 year old French oak barrels for malolactic fermentation. Following malolactic fermentation the wines are racked and put back to the same oak barrels on light lees.
Only very fine grain French oak barrels are used with medium toast levels.
After 12 months oak maturation a selection of the best barrels is made for the Tomorrowland Shiraz.
The wine is then blended and returned to the oak barrels for a further 8 months to allow the components to fully integrate.

Grapes for this wine are all from Anvers Razorback Road vineyard in the Southern Adelaide Hills. Grapes are hand-picked in the cool of the morning. The grapes are not crushed but whole bunch air bag pressed. The juice is run to French oak barrels and the hard pressings are not included. A natural or “wild’ fermentation is carried out in barrel. Only very fine grain French oak barrels are used of low to medium toast. 25% new oak barrels, the remainder 1–3-year-old French oak. Following fermentation, the wine is left of lees in barrel and the lees stirred fortnightly. The wine slowly undergoes a natural malolactic fermentation. After 9 months a selection is made of the best barrels for the Tomorrowland Chardonnay and the wine is racked out of barrel and bottled.

Shiraz grapes from Block 7 of the Anvers Razorback Rd vineyard in the Southern Adelaide Hills were selected to make this wine. The grapes were hand picked in the cool of the morning. They were then gently whole bunch pressed in an airbag press to minimise the pick up of colour and tannins. Hard pressings were not included.
Following gentle pressing the first press juice only was cold settled in stainless steel for 48 hours to allow the grape solids to settle. The clear juice is then carefully racked and inoculated with a yeast specially selected to enhance the aromatics of the wine. The wine is fermented under temperature control to have a long, slow fermentation to retain the fresh aromatics and fruit flavours of the Syrah. Following fermentation the wine is aged on light yeast lees for approximately 2 months before bottling to retain maximum freshness.