The grapes for Kings of Prohibition are from a blend of company’s and growers fruit. Vineyard sources stretch from Nuriootpa, to Vine Vale, to Stockwell. Soil types range from sand over clay to deep uniform to gradational soil and hard red brown soil.
Individual parcels of fruit are graded in the vineyard and transported via refrigerated transport to the crushing facility. Fermentation is in a combination of open concrete vats and sweep arm fermenters. After approximately 7 days on skins the wines are pressed, fermented to dryness on a carefully selected rate of oak planks, before being matured in a combination of stainless steel and old barrels.