Fruit was sourced from our premium lower & upper Hunter Valley Vineyards which are primarily planted on rich red clay soils.
These irrigated vineyards use the VSP trellis system and are machine harvested. The fruit was cold soaked for 24 hours prior to inoculation with select yeast strains and a subsequent 8 day vinification period.
The grapes were then pressed and the wine was transferred to a selection of new and 1 - 3 year old French oak barrels for 12 months maturation.
After maturation the wine was transferred to stainless-steel tank for blending and then lightly fined with egg whites before filtration and bottling.
