From vines planted to sandy loam soils at Langhorne Creek yielding two tons/acre, with a smaller component of fruit grown to grey marl over deep limestone soils. Fruit is crushed into ten tonnes open top fermenters and left on skins to cold macerate for three days prior to inoculation by a Rhône isolate yeast. Maximum ferment temperatures of 26C encourage tannin extraction while maintaining freshness of aromatics. The wine is pressed to barrel for completion of malolactic then racked and returned into a mix of two to four year old French and American oaks for a year. The finished wine exhibits fantastic colour with fleshy, rounded tannins and impressive structure.