From fruit grown to a vineyard which lies at the heart of Wrattonbully chosen for its soil types (principally shallow red soils over limestone), undulating aspect and coolish, reliable climate. There are two blocks, one is east to west facing along a rise of red soil over limestone, the other faces north/ south following down a slope with red soil on limestone. Grapes from both blocks are crushed to small fermenters with native yeasts. After pressing, the wine was run to barriques and hogsheads for the completion of malolactic fermentation followed by six months maturation in a selection of new and mature oak. Minimal intervention has been the watchword throughout the vinification. Approx 13.5%