The grapes were sourced from trellised vineyards in the Darling region. The dryland, unirrigated vineyards grow on northern-facing slopes in deep rich soils and produced a yield of around 8 tons per hectare.
The Harvest
The grapes were harvested by hand at 24° Balling at the end of February.
In The Cellar
The fruit received no skin contact in the cellar and was fermented in stainless steel tanks at 13° to 15°C. After fermentation, the wine was left on the fine lees for three months to enhance texture and flavour. This wine received no wood treatment.