The fruit for this wine was sourced from our vineyards located in highest and coolest parts of the Adelaide Hills. The fruit was handpicked at optimum ripeness to ensure fruit flavour and acid balance.
The fruit was then destemmed, crushed and fermented at cool temperatures in open vats. After 3 days, yeast was added followed by fermentation for a further 10 days with minimal intervention applied. The wine was then transferred to barrel to further develop.
After spending approximately 10 months in French oak, individual barrels are tasted and selected. The wine is bottled in January and held in bottles for 12 months prior to release.
