The Mount Mary vineyard is planted to Cabernet Sauvignon (50%), Merlot (25%), Cabernet Franc (15%), Malbec (5%) and Petit Verdot (5%). The percentage of each variety that goes into the final blend changes with the season as factors such as fruitfulness and fruit set vary. Mount Mary believe the most critical winemaking decision is precisely when to harvest. With this wine in particular, the decision plays such an important role in dictating the style and quality produced as it determines the flavour profile, ripeness of tannins and the acid and alcohol levels. These varieties ferment on skins for around 12-16 days. This is followed by 22 months of barrel maturation, with 25% of the blend in large format oak (1500L or larger), and 30% in new barriques (225L). The remaining wine is matured in 2-5 year old barriques. Minimal fining and filtration is carried out prior to bottling.