The grapes are hand picked in early March and transported to the Kooyong Winery in the Mornington Peninsula, where they undergo a natural cold soak followed by fermentation.

Maceration lasted 2 weeks in open top fermenters.  The cap was punched down by hand to extract good colour and ripe tannins.

After fermention the wine was aged for 20 months in French barriques, of which 20% was new oak.

The 2007 Shiraz combines the elegance of mid-Victorian Shiraz with the depth and weight that characterise wines from Heathcote. The elegance derives from excellent vineyard management which helps retain delicate perfume in the grapes, whilst picking when the grapes are fully ripe, gives power and balance. The low levels of oak used for ageing allow the Shiraz to shine through in teh glass. The wine has a deep, youthful purple colour, giving way to rich, dark plum fruit which is balanced by supple, fine-grained tannins and a lifted acidity on the finish.   It is dense, nicely layered, long, elegant and well balanced.

The site was purchased by viticulturalist Mark Walpole, Tuscan winemaker Alberto Antonini and Master of Wine David Gleave in 2003.

The Greenstone Vineyard comprises 20 hectares of Shiraz, Sangiovese, Colorino and Monastrell were planted on the old red Cambrian soils in Colbinabbin.

The Vineyard is planted to a density of 4,545 vines per hectare to reduce vigour, and ensure low crop per vine of intensely flavoured grapes.

Row orientation is east-west in order to protect the vines from the hot summer sun, and to prevent sun burn and preserve vibrant flavours in the grapes.

Grass was planted between the rows in order to reduce vigour, add organic matter and improve the soil environment for vine root activity.

Rootstocks are 101-14, a low vigour variety.