The fruit for this wine was sourced from our vineyards within the Barossa Valley, South Australia. The 2016 Barossa harvest was a stand-out with high quality fruit and supply returning to normal after several low-yielding vintages. The growing season was warm and dry, with warmer than average Spring temperatures resulting in good yields with great depth of flavour and colour.
The fruit for this wine was picked in the cool of the night and transported directly to the winery to be crushed, de-stemmed and immediately clarified. Fermentation followed with the addition of selected yeast strains. This process was carried out at cool temperatures and lasted for 2 weeks. Post fermentation the wine was racked of the ferment lees and remained on light lees until blended and bottled.
The fruit for this wine was picked in the cool of the night and transported directly to the winery to be crushed, de-stemmed and immediately clarified. Fermentation followed with the addition of selected yeast strains. This process was carried out at cool temperatures and lasted for 2 weeks. Post fermentation the wine was racked of the ferment lees and remained on light lees until blended and bottled.