New-style, hygienic stainless steel open fermenters enable winemakers to process small parcels of fruit very efficiently, giving them greater options for experimentation. By eradicating the need for physical entry to the fermenter to prepare it for fermentation, they also provide major benefits for employee health and safety. (The old concrete style of fermenter requires dewaxing and rewaxing of its walls before each year's fermentation.) A jacket wrapped around the fermenters will cool the vessel when required, ensuring highly efficient temperature control.

Pre-programmed crane - the project's team of engineers have devised an ingenious alternative to the practice of manually draining open fermenters and shovelling the wet marc out of them into the press. A crane which has been pre-programmed with the locations of fermenters and tank presses picks up the entire open fermenter, transports it to the specified tank press and tips the wet marc into the press.

Remote control of tank temperatures - Winemakers are able to control tank temperatures remotely from their desks and store tank temperature histories for later retrieval.

Bondor insulation - All new barrel stores (for red and white wine) have been constructed with the most up-to-date insulating material, a fire retardant polystyrene sandwich panel called Bondor.

Waste water recycling - All wastewater produced in the winemaking process is treated to a condition suitable for use in irrigation. The water is currently being supplied to Nuriootpa Golf Course.