The Petit Verdot of Mystic Island Winery is planted in 11 small, terraced plots. The rainy 2021 harvest season required the fruit to be harvested a week earlier than usual, while the full sun of the ripening season allowed it to reach perfect ripeness. The fruit was de-stemmed and carefully sorted before the berries were gently fed into the fermentation tanks on the lower level of the winery. The must was then cold soaked to extract colour, tannin and flavour compounds from the skins. The fermentation was controlled to provide elegant tannins and fine body structure. Malolactic fermentation was completed in French oak barrels and the wine was aged with the lees before clarification and bottling.