The Jayson Proprietary Red is typically a blend of five Bordeaux varieties with Cabernet Sauvignon comprising more than 90%.

Grape clusters are hand-sorted, and once de-stemmed, the berries are sorted again by hand on the way to tank. After four to five days of pre-fermentation cold maceration in small open-top fermentors, the fruit begins 100% native yeast fermentation. Two to three weeks later, the fruit is gently pressed and moved to barrel where it finishes primary and secondary fermentations. The wine continues to age in 85% new French oak – a combination of Taransaud and St. Martin barrels – for eighteen months, and is bottled unfined and unfiltered.