The majority of the fruit for this wine was sourced from premium vineyards within New South Wales. The continental climate ensured a hot growing season resulting in long sunny days and noticeably cooler nights.

The combination of these conditions allowed this vintage to develop into an optimal vintage, delivering wines of intense fruit depth and natural acidity. Every vintage, each wine parcel is allocated a batch code, separated from other batches and treated independently to ensure cleanliness and purity of winemaking.

With Mother Nature ensuring each year offers new possibilities and hope of a celebrated vintage, these codes are the only constant, and have come to symbolise our family’s commitment to always make the wine the hero.

The fruit was crushed, de-stemmed and immediately fined and clarified. Fermentation followed after inoculating with selected yeast strains. Fermentation was carried out at cool temperatures to retain maximum fruit characters. Post fermentation the wine was racked off the ferment lees and remained on light lees until blended.