The vineyard and cellar work at Shelter is straightforward. No herbicides or pesticides are used in the vineyards (currently at 5 hectares) and harvest is done completely by hand. In the cellar, a cold soak is followed by delicate pressing of the grapes (normally the stems are removed, though this can differ from vintage to vintage). Fermentation occurs in open-top vessels with indigenous yeast. Once fermentation is complete, the juice is transferred into a few new and mostly old (up to 5 years in age) barrels. They do not use pumps or filters and instead declare that "hard work is our pump and patience is our filter."