The fruit for this wine was sourced from our three leased Red Hill Vineyards and a number of other high quality grower vineyards across the Mornington Peninsula. Challenging weather during flowering resulted in lower crop levels. This was followed by a favorably temperate growing season. Flavours developed slowly on the vine allowing for a vibrant but complex fruit profile.
Fruit was 100% de-stemmed and fermented in 2.5 tonne open fermenters. The fruit spent an average of 21 days in the fermenter on skins. Maturation took place over 11 months on lees in French oak barriques.