The fruit for this wine was sourced from the Murray Darling, Riverina, and Limestone Coast regions, where sunny days, cool nights, and a dry climate ensure ideal ripening conditions.
After careful crushing and de-stemming, the fruit was fermented on oak at 18-22°C for 5-7 days to preserve vibrant fruit flavours and varietal character. Post-fermentation, the wine was matured in stainless steel tanks before being expertly blended, stabilised, and clarified for a polished finish.