Fruit for this label needs to be of exceptional quality and it is necessary for our Winemakers to select vineyards which will deliver the range of flavours and depth of character required. This specially selected fruit was grown in the moderately warm climate of the Barossa. The fruit was harvested in Mid March to allow time for flavours to develop.
Fruit was machined harvested and then crushed into stainless steel red fermenter’s with the skin cap continually irrigated helping to extract maximum colour and tannin. The ferment took place on medium toasted French oak staves helping to integrate soft oak flavours into the resulting wine. The wine was pressed at 2 Be and finished ferment and undertook malolactic fermentation in French and American oak Barriques.