The fruit sourced for this special wine come from two premium old vineyard sites in the North Western ranges of the Barossa Valley. The fruit is hand picked at optimum ripeness and flavour profile ensuring overall balance before being gently destemmed to keep as many whole berries as possible and then open fermented for a minimum of five days with the juice being pumped over the skins twice daily to maximize oxygenation and purity of fermentation.

Once the wine is dry it is then gently basket pressed, minimizing the extraction of harsh extractive tannins.