The wines are made in traditional fashion - open fermenters, hand plunging and pumping over, and basket pressing. Wild yeast are used in the fermentation and the wines are allowed to complete their MLF naturally. French oak is used in the cellar and the wines are bottled unfined.

"The Rees Miller Estate is a compact little operation on the highway to the snowfields, just outside Yea. It is an unfussed, hospitable little farm with a cellar door built in the time-honoured "tin shed" style. Wines from other vineyards in the area are also available here, a great example of regional cooperation. The climate is cool but the good summers can provide ideal ripening conditions for making wines that are out of the Aussie mainstream, more European accented. This is a challenge that Rees and Miller accept, making exotic Shiraz and Shiraz-Viognier that are strongly reminiscent of France’s Rhône Valley. Chardonnay is made with a similar Gallic slant." Ralph Kyte-Powell