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 was 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 ferment finished the wine was matured in French oak for 10 months before bottling.