Sourced from three premium vineyards in the Nurioopta, Light Pass and Ebenezer districts it was fermented on skins for 7-10 days, pressed, clarified and then matured for 12 months in older French oak hogsheads. The base wine was then bottle-fermented and aged on its yeast lees for five years. After degorgement, a small amount of The King Vintage Port was added to build complexity.