The majority of the fruit for this wine was sourced from premium vineyards within South Australia. The continental climate ensured a hot growing season resulting in long sunny days and noticeably cooler nights.
The combination of these conditions allowed this vintage to develop into an optimal vintage, delivering wines of intense fruit depth and natural acidity.The fruit was crushed, de-stemmed and immediately fined and clarified. Fermentation followed after inoculating with selected yeast strains. Fermentation was carried out at cool temperatures to retain maximum fruit characters.
Post fermentation the wine was racked off the ferment lees and remained on light lees until blended.
