Wine made under the Springs Hill label is processed at the estate vineyard in a small winery. Brothers Anthony and Gary Whaite between them undertake all aspects of the viticultural and winemaking processes, allowing for continuity of vision and style in the wines produced and a focus on expression of the unique terroir of the vineyard.

The wines are made using traditional small batch techniques of open fermenters, hand plunging of caps and basket pressing, with maturation taking place in older French oak barriques and puncheons.

A minimal intervention philosophy places emphasis on the wine reflecting the seasonal and varietal characteristics.