The fruit was sourced from South Australia vineyards where the warm, dry climate allowed the fruit to reach optimum ripeness, producing deep purple colours and rich ripe berry flavours.
The grapes were machine-harvested in the cool of night after which they were cold-soaked, aiding in the extraction of vibrant colour and integrated tannins. The grapes were then fermented in open top fermenters and hand plunged three to four times a day.
Post-fermentation, the wine was allowed to mature in New American and French oak, allowing subtle integration of vanillin and spice characters, adding to the complexity of this rich, full-bodied wine.
