From the Kersbrook Vineyard at the northern end of the Adelaide Hills.   An east facing block planted with a low yielding clone of Nebbiolo that produces great concentration and extract.  
The grapes were destemmed and left to soak for 18 hours to extract colour.  They were then pressed and the cloudy juice racked to old French oak barriques for wild fermentation.  The wine then underwent spontaneous malolactic fermentation, before being left on lees in barrel for 12 months and tank for a further 3 months in order to allow the wine to build texture.