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Planted in 2000, the vines are east facing with site temperatures some 2.5 degrees cooler on average than McLaren Vale which is just 5km away. The Tempranillo was fermented in a 5 tonne open fermenter, resting on skins for 7 days, followed by membrane bag pressing. Fermentation was completed in 33% new French oak with the balance 2 year old French oak. Post malo, the wine was left on its gross lees for a couple of months to add texture and creaminess to the palate. A wonderfully textural, stylish wine, with natural fruit sweetness and elegance.
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