Chapel Hill's priority is to handle the grapes and ferments gently, minimizing the extraction of any undesirably harsh phenolics. Idyllic growing conditions around choice sites in Adelaide Hills and McLaren Vale allow encourage the grapes to achieve optimum ripeness. The bunches bypassed crusher rollers and whole berries were introduced to the open fermenter, carefully pumped over and hand plunged to ensure an optimum and gentle level of colour, flavour and tannin. The wine was left in contact with it's lees throughout ten months of maturation in a selection of well seasoned French oak hogsheads, to encourage the integration of fruit flavours and grainy varietal tannins. Alcohol 14.0%