South Eastern Australia
The fruit is selected from vineyards in the Riverland, Murray Darling & Barossa Valley regions. The climate is hot with high evaporation rates & generally low rainfall, making irrigation essential. The climate is also continental, resulting in long sunny days and noticeably cooler nights. Modern viticultural & winemaking techniques mean that the climate can be seen as one of the region’s strengths.
The fruit was crushed and de-stemmed to varying sizes and styles of red fermenters where the fruit was fermented on oak at cooler temperatures of 18 – 22⁰C for 5 – 7days. Fermenting at cooler temperatures allows the fruit flavours to be nurtured and enables retention of varietal characteristics. Post fermentation the majority of the wine is matured in stainless steel tanks with a percentage of the wine transferred onto French & American Oak.