The 2021 growing season started off being quite warm to start with and then developed into a typical mild day and cool night pattern in the all-important last two months of the growing season.
Sourced from multiple vineyards throughout the Adelaide Hills to maximise flavour diversity.
At the winery, destemming occurred with crushing to ensure whole berries for ferment.
The must be cooled to 12 degrees Celsius and cold steeped in small 8 tonne open vats and small static fermenters. After 3 days yeast was added and a cool 10 day ferment with minimal cap manipulation occurred.
Once fermenting finished the wine was matured in French oak for 10 months before bottling.
