Nathan Coombs Estate has southwestern exposures with soils of Guenoc Rock Outcrop Complex, Haire Loam, Haire Clay Loam and Sobranate Loam. Fruit is hand-harvested at night and hand-sorted while still cold from the field.
Grapes are fermented in small, closed top, stainless steel tanks with indigenous yeasts. The juice undergoes a 6-day cold soak and 30 days total maceration with gentle pumpovers and delestage. Fruit ages 20 months in French oak barrels (100% new) with spontaneous malolactic fermentation in barrels.