Sourced from two vineyards in Kuitpo in the Adelaide Hills planted to I10V1 at an elevation of over 400m. The sites produce wines with elegant and pure fruit characteristics.
Handpicked and whole bunch pressed directly to new French oak Puncheon and second fill hogsheads. Barrels were allowed to ferment wildly with indigenous yeast then undergo 50% Malo-lactic fermentation to build complexity and structure. Lees stirred for 6 months before being bottled.
Only 163 x 6-packs produced