Vineyard: Southern Barossa Valley
Fermentation: Destemmed and fermented in open fermenters for 5 to 7 days. Twice daily pumpovers by real humans.
Wood: Seasoned oak Puncheons and hogs heads for 12 months
Nose: Ripe plum and mulberry, mocha and herbal spices
Palate: Rich, ripe and full, this fruit driven wine delivers dark fruit flavours and finishes with soft rounded tannins
Cellaring: Drink now to 5 years