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The Oulton Vineyard is Ghost Rock's lowest and most protected vineyard, with fruit from the 95 clone used exclusively. Vines were shoot-thinned early in the season, and leaf-plucked before véraison to maximise airflow. 

30% new French Oak was used for barrel fermentation, having been kept warm to stimulate malolactic fermentation, before being suspended about halfway through. Occasional lees stirring was also utilised during barrel ageing, to encourage a boost in texture. These techniques used during the winemaking process have developed a wine of rich consistency, with toasted nuts and nougat ever-present from aroma to taste, while still holding a certain vibrant backbone.