The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 22 - 28° C. The skins were gently pressed in the JLB Vaslin Bucher press giving a soft tannin structure to the wine.

Finally the wine was left on its lees to give texture and mid–palate weight along with 18 months barrel maturation in French  oak hogsheads (300l). 

Selected from two premium parcels of fruit, one from Eden Valley and the other from Lyndoch at the southern end of the Barossa valley.