2019 growing season was dry and mild. A few hot days occurred however they were early enough in the season not to harm the fruit. The days were quite mild leading up to harvest, ensuring great acid and flavour retention.
The fruit for this wine was sourced from premium vineyards in the Barossa Valley. Fermented at cooler temperatures for 10 days in traditional open-top fermenters the wine undergoes Malo-lactic fermentation and is then transferred to new and old French and American hogsheads for eighteen months of oak maturation before being bottled.
The fruit for this wine was sourced from premium vineyards in the Barossa Valley. Fermented at cooler temperatures for 10 days in traditional open-top fermenters the wine undergoes Malo-lactic fermentation and is then transferred to new and old French and American hogsheads for eighteen months of oak maturation before being bottled.
