Airavata is made with Syrah grown on the 20 hectare vineyard owned by Elephant Hill Wines on the Gimblett Gravels in Hawke's Bay from two Syrah clones, Mass Selection and 470 with 1% Viognier co-fermented in the blend. The grapes were fermented in small open top oak cuves with about 10% whole clusters. 

Warm ferments were hand plunged and aged in French oak, 52% new for 26 months. The wine was bottled with minimal filtration and no fining so it ticks the vegan friendly box.