This wine was made with grapes grown on vines close-planted on two gentle, south-west facing slopes in a cool valley south of Hahndorf in the Adelaide Hills. The vines are carefully manicured, with shoot and bunch thinning throughout the season and a VSP trellis system, allowing dappled light onto the fruit without exposing it to excessive sun.

The fruit was hand-picked and destemmed into open fermenters with 10% whole bunches included in the ferment. It was cold soaked for 48 hours before inoculation with cultured yeast and fermented over 8 days with only gentle hand-plunging of the cap. The wine was then basket-pressed and matured in a mix of new and seasoned French oak barrels for 9 months prior to bottling without fining or filtration.

Alc/Vol: 13.0%