Vineyards
Grapes were sourced from vineyards in Worcester. The vines, between 10 and 18 years of age at the time of harvesting, were grown in soils with excellent drainage, ranging from decomposed granite to deep Clovelly and Hutton. Located some 200m above sea level, the vineyards are trellised while appropriate canopy management and row orientation minimizes wind damage.
Winemaking
The grapes were picked at optimal ripeness, upon showing maximum fruit expression. After crushing and gentle pressing, the juice was clarified and then fermented in stainless steel tanks. The naturally fruity sweetness of the grapes was preserved by stopping the fermentation process. The wine was blended, stabilized and clarified before bottling.
