Grapes are harvested and brought back to the Willunga winery before being crushed and fermented in open vessels. Juice is pumped over the fermenting grapes twice a day to draw out maximum colour and flavour from the skins. Fermentation finishes in barrel. Springs Road use French oak barrels (about 30% new oak, the balance one and two- year old) for this purpose and for maturating the wine. The wine spends approximately 12 months in oak before bottling.