Head Wines sources its Ancestor Vine fruit from heritage plantings in the Barossa Valley, where old, dry-farmed Grenache and Mataro (Mourvèdre) vines produce concentrated, low-yield fruit. Barossa's sandy loam and ironstone soils, combined with warm days and cool nights, suit these Mediterranean varieties. The vines' age—often 40 to 60 years or more—imparts deep flavour and tannic structure. The 2015 vintage was warm across South Australia; the Barossa's diurnal temperature swing and older vines' deep root systems helped maintain balance and complexity in the fruit.

The 2015 blend was harvested by hand and co-fermented in open-top wooden or concrete vessels, with regular plunging to extract colour and tannin. Fermentation proceeded naturally or with minimal intervention, emphasising the fruit's inherent character. Following pressing, the wine likely received some oak ageing—duration to be confirmed—to add depth and integrate the tannins. Malolactic fermentation occurred post-primary fermentation. The wine was likely fined and filtered before release, though exact protocols for this vintage require verification.