The fruit for this wine was sourced from premium South
Australian vineyards. Careful canopy management
including light summer pruning ensured fruit was evenly
exposed to sunlight. The grapes were night harvested to
preserve fresh fruit flavors and natural acid levels.
Following gentle pressing the juice was fermented in a
combination of American and French oak. Small portions
then underwent malolactic fermentation to soften the wine.
Further oak maturation has resulted in a full flavored
wine that is a benchmark Australian style.
Food pairings: Parchment wrapped salmon with soy, ginger and shallot
dressing served on a bed of wilted Chinese greens