Sourced from 22-year-old vines in Summertown, the fruit is whole-cluster pressed and sent straight to neutral French barriques and hogsheads for eight months. This barrel fermentation is the key. It builds a layer of savoury complexity and creaminess that sits perfectly against the natural acidity of the Adelaide Hills.
Refined, nuanced and beautifully put together, it sits comfortably alongside the big guns of the Australian scene. Watch out Sorrenberg.