The majority of the fruit for this wine was sourced from premium vineyards within South Australia. The Limestone Coast region is famous for producing highly structured red wines with intense dark fruit characters and this wine is no exception.
The fruit was machine harvested in the daylight hours early in the season. The fruit was crushed and destemmed prior to chilling and transferring to red fermenters. The crushed fruit was then cold soaked for 24 hours before the onset of fermentation. After 6 days fermentation was stopped resulting in some non fermented natural sugars being left in the wine.
The fruit was then pressed separating the wine from the skins and seeds before filtration and bottling.