Sandalford has made wines for over a hundred and fifty years, changing their style and vinification in many ways. Sandalford is also Western Australia's first winemaking operation to utilise an artificial wetland concept for the treatment of all the winery's liquid wastes. Fruit is harvested throughout the cool of the night, destemmed, crushed and chilled to 10C en route to the tank press. The free run and pressings are immediately processed, inoculated by a number of select strains of yeast and treated to a long, slow vinification. Upon completion, batches are held sur lies for three months prior to the assemblage, stabilisation and filtration. Alcohol 11.9%