A wine showing a cool climate character of spice and herbs enhanced by a hint of chocolate, smooth and subtle.
Vinified with minimum intervention to retain the characteristics of the Adelaide Hills. Each parcel was vinified separately and the yeast used depended on the fruit character. Two main cultured yeasts were used; one for the warmer ferments and one for the cooler ferments depending on which best suited the vineyard. The wine was fermented for over 10 days in stainless steel, blended and racked to French oak for 12 to 15 months (80% old French 300 litre hogÛªs head barrels, 20% new French 500 litre puncheons). Gently filtered prior to bottling.
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