The grapes for this wine are sourced from multiple vineyards throughout the Adelaide
Hills to ensure depth and complexity. The fruit was picked in the cool of the night
where they were then crushed, pressed and immediately clarified. This was then
followed with the careful addition of yeast followed by a 3 week ferment ensuring
maximum fruit retention. Once the fermentation was complete, the wine was left on
yeast lees for six weeks to further develop mouthfeel. This produced a wine
displaying vibrant fruit flavour and intensity.
Enjoy this wine now with light chicken dishes, or seafood.