The Barossa Valley has a Mediterranean climate ranging from warm on the Valley floor to cool climate the higher the altitude in the Hills surrounding the Valley. The Barossa experiences a very large diurnal temperature range with extreme day time temperatures and very cool evenings.
The fruit was machine harvested in the cool of the evening, before being transported by truck to the Hunter Valley. It was then de-stemmed and immediately chilled to undergo a 3-day cold soak. The ferment was conducted using both European and South African isolated yeast's, pumped over 3 times daily using air. Temperatures were maintained at 20-25degC for 18 days before the wine was pressed off and sent to oak to undergo malolactic fermentation and maturation in 30% new French and American oak.
The fruit was machine harvested in the cool of the evening, before being transported by truck to the Hunter Valley. It was then de-stemmed and immediately chilled to undergo a 3-day cold soak. The ferment was conducted using both European and South African isolated yeast's, pumped over 3 times daily using air. Temperatures were maintained at 20-25degC for 18 days before the wine was pressed off and sent to oak to undergo malolactic fermentation and maturation in 30% new French and American oak.
