Alexander Johnston purchased ninety seven hectares of land in 1892 which he named Pirramimma, an Aboriginal phrase meaning the moon and the stars. At Pirramimma, the harvesting is targetted to the winemaker's preferred scheduling as opposed to mother nature's dictates. The exactingly husbanded vines have been trained for generations to yield fruit that receives the highly polished, father to son winemaking traditions with elacrity. Grapes are harvested at full maturity, pressed and vinified, followed by a year's maturation in American oak barrels under the winery's naturally cool rammed earth warehouse.