Through extensive trials, Preston Peak has adopted a management plan that accommodates controlled yields of premium quality grapes. This plan includes canopy management to expose leaves and grapes to sunlight and hand crop thinning to concentrate flavours in ripening bunches.

Grapes are hand harvested at optimum ripening levels, creating the best source material to be crafted into wine. The grapes now show distinct premium varietal and regional characters.

From 1997 when the total winery crush was a mere 12 tonnes , the business has continued to grow with over 250 tonnes in 2002.

To accommodate larger crushes, in 2001, an old packing and storage shed on the Wyberba property was transformed into a new barrel storage area, cold room and cool room. This has allowed the winery to handle the increased tonnages and provides ideal storage conditions for the maturation of wine.

As in the vineyard, constant experimentation in making the wine is resulting in our wines winning medals consistently in major Australian wine shows.

Overall, Preston Peak 's winery is one of QLD's best-equipped facilities. Every detail from the design of stainless steel tanks, through to the type of oak barrels has been developed to be efficient and functional, ultimately leaving more time for the making of great wine.