Fermented in aged French oak hogsheads. Following tirage and secondary fermentation in the bottle, the wine has had three years ageing on yeast lees to develop complexity and sophistication.

A cool to mild spring and early summer with above average rainfall. Yields were well matched for ripening with a healthy canopy. A mild to warm air system settled over Tasmania three weeks prior to harvest, perfect for finishing off the final stages of ripening while maintaining the fine acid that had developed through the cooler months. Gentle handling during harvest and in the winery, with all fruit being hand pruned and hand picked.