This small parcel of Barossa Valley was handpicked. The fruit was destemmed not crushed into open top fermenters with 20% whole bunch clusters. The fruit was then held at 10-15 degrees for 4 days, before being allowed to warm and start fermentation. Hand plunged twice daily for 2 weeks before being pressed to 50% New French oak Hogs Heads and 50% Seasoned French oak Hogsheads. Aged on lees for 18 months and racked once during this time. Bottled unfined and unfiltered.
