Vineyard:

Sourced from the Cowham vineyard in the Light Pass sub-district. The quality and perfect sugar/acid balance of the fruit from this young vineyard shows the synergy and immense potential for the variety in the Barossa Valley. 

Winemaking:

Hand-picked and sorted before a cold-soak for five days at seven degrees. Split into a one and two-tonne fermenter – the one tonne 50% whole bunch and wild fermented and the two tonne  around fifteen percent whole bunches laid across the bottom. Hand plunged twice daily and allowed to ferment totally dry before pressing in a very old very gentle pneumatic press and racking to old large format oak (four hundred and eighty litre).

Not racked or stirred for 15 months. Bottled without fining and minimal sulphur addition.