Sourced from our premium Coonawarra Vineyard, vines are grown on own root stocks with water sourced from an underground aquifer. Vines are hand pruned and machine harvested.

The grapes were machine harvested and transported to the winery where the fruit was crushed and cold soaked prior to initiation of fermentation.

The crushed grapes were then inoculated with a select yeast strain and allowed to ferment for 9 days in a stainless-steel fermentation vessel. Upon the completion fermentation the wine remained on skins for a short maceration period before pressing to separate the wine from the skins and seeds and allowed to settle before transferring to French oak barrels for 14 months of maturation.

Prior to filtration and bottling the wine received a light fining with the aid of egg whites.