Selectively hand-harvested, low cropped (2.5 to 3 tonnes per acre), fruit from our Dixons Creek Vineyard.
Grapes destemmed to an open fermenter. A small portion of whole bunches were added and the ferment allowed to proceed using naturally occurring yeasts. Following fermentation the wine was pressed, then transferred to a mix of new and used French barriques for malolactic fermentation and maturation for 11 months.
MADE AT: Yering Station
QUANTITY: 1,100 dozen