Where the borders of the great winemaking states of South Australia, Victoria and New South Wales converge is the apex of Australian winemaking; a place where the climate, soils and life giving rivers combine to create ideal conditions for growing premium wine grapes.
Fruit was harvested from dedicated vineyards in the Riverland and Murray Darling regions. The climate is hot with high evaporation rates and generally low rainfall, making irrigation essential. The climate is also continental, resulting in long sunny days and noticeably cooler nights. Long sunshine hours ensure fruit ripens fully and low relative humidity results in little incidence of disease.
Conditions for vintage were ideal, yields were good and the fruit was in excellent condition. The fruit was crushed and de-stemmed, then fermented on oak chips at cooler temperature of 18-22°C for 5-7 days to ensure varietal character is retained during fermentation. During fermentation the wine is pumped over daily to extract the ideal amount of flavour, colour and tannin.
Post fermentation the wine is matured in stainless steel tanks with components spending time on oak.
Components are then selected, blended, stabilised and clarified.
