Made with fruit hand-picked from old dry-grown vines in the Watervale subregion of the Clare Valley, this single-vineyard wine has been carefully handled and is delicately expressive of its site.

The fruit was harvested, chilled and gently pressed in reductive conditions, and the free-run juice was allowed to settle at low temperatures before being racked and fermented using cultured yeasts. It was fermented to complete dryness then stabilised, filtered and bottled immediately to capture the natural freshness and fruit characteristics of the vineyard, and has been allowed to rest in the bottle prior to release.