The individual vineyard and varietal parcels were destemmed to our fermenters and inoculated with selected yeast strains. Once active the ferments were hand plunged or gently pumped over to extract tannin and color from the skins. After a period of maceration on skins the new wines were pressed to barrel and tank for malolactic fermentation. The individual parcels were aged separately in French oak barriques for 12 months before blending and bottling.

This wine was blended from grapes grown within the renown Gimblett Gravels Winegrowing District. These deep stony soils have excellent drainage and low vigor, ideal for the production of high-quality red wine. Our vineyard sites are close planted and yields per vine are kept low to maximize quality.