Famous for its varietal intensity and structure, this wine is a perfect example of what Barossa can produce. Sourced from premium vineyard sites blessed with ideal growing condition, the fruit was handpicked at optimum ripeness preserving all the delicate flavours and tannins.
A 10-day ferment at 25°C temperature was followed by 30-day post ferment maceration.
Once the desired tannin concentration was achieved, the wine was pressed off the skins and gravity filled in to New and old French oak for 24 months maturation period.
