The process begins with ultra-pure spring water filtered through the ancient rock beds of Mount Compass on the Fleurieu Peninsula, south of Adelaide. Next, shiraz grapes are sourced from a renowned vineyard in the Sellicks Hill district of McLaren Vale. The grapes are gently pressed, releasing the juice and a touch of pink colour from the skins. The juice is set aside without undergoing the typical alcoholic fermentation process. The spring water and grape juice are combined with a touch of thoughtfully chosen natural flavours, followed by a mild carbonation process and bottling.