Sourced exclusively from Valley Eden, select parcels of hand picked Shiraz and Viognier have been crushed and co-vinified together in open fermenters, utilising the Yalumba designed cap plunger to control colour and tannin extraction. Natural indigenous yeast ferments have added a degree of wild complexity. The big difference with this wine is the handling of Viognier skins. By separating the juices from skins and fermenting with select parcels, the skins have provided more powerful aromas and texture, contributing another dimension of flavour and complexity to the finished wine. Matured twenty months in a combination of seasoned and new French and Hungarian oak hogsheads and barriques.