Sourced from Piccadilly Valley, Birdwood, and Woodside in the Adelaide Hills, the fruit was hand-picked over three weeks, whole-bunch pressed, and wild fermented in a mix of new and seasoned oak. Careful élevage without bâtonnage preserved line and tension, with time on fine lees adding subtle complexity.

The wine is tightly wound and expressive, combining the power of Birdwood and Woodside with Piccadilly Valley’s vibrant acidity. Aromas of ginger, white flowers, and green nectarine lead to a palate of concentrated stone fruit, chalky minerality, and a long, focused finish.