The majority of the fruit for this wine was sourced from premium vineyards within Barossa Valley, SA. Our vineyards are situated in a Mediterranean climate ranging from warm on the Valley floor to cool climate the higher the altitude in the Hills surrounding the Valley. This vintage experienced a very large diurnal temperature range with extreme daytime temperatures and very cool evenings.
The fruit was de-stemmed and immediately chilled to undergo a 3-day cold soak. The ferment was conducted using both European and South African isolated yeast, 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 for 12 months.
The fruit was de-stemmed and immediately chilled to undergo a 3-day cold soak. The ferment was conducted using both European and South African isolated yeast, 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 for 12 months.
