Mourvédre (40%), Merlot (35%), Syrah (15%), Pinot Noir (5%), Chardonnay (5%). The Mourvédre component is soured from the Watkins vineyard in Langhorne Creek; a limestone-rich site with 35-year-old vines. The Merlot fruit comes from the Magpie Springs site in the Hope Valley; a sandy site at the top of a hill in close proximity to the ocean. The Syrah is sourced from another site with oceanic influence in the Adelaide
Hills; the Quartet vineyard in Dingabledinga where the soils are red clay. The Pinot Noir is from the Deanery Vineyard in the heart of the Piccadilly Valley, and the Chardonnay comes from the Cemetery Block at the base of the Valley on black, sandy soils.