Dry land vineyards with an average yield of 9 tons/ha. Soil types encountered are Hutton and sandy soils mixed with Clovelly. The hedgerow trellising system is employed. Seven separate blocks were sourced, each contributing its own individual characteristics. One third of the harvest was obtained from 24 year old vines, planted on southwest-facing slopes, whilst another third was sourced from 14 year old, high-elevation vineyards on an east-facing slope. The balance derived from 10 year old vines on a southern slope.
The grapes were picked between 21.2 – 23.0°Balling. A portion of the grapes were machine-harvested in the early morning hours. After harvest, the grapes were cooled overnight to 10 ºC prior to sorting and crushing. Extensive use was made of reductive winemaking techniques in the cellar and skin contact of 4 hours was allowed prior to pressing. The majority of the juice was fermented with VIN 7 at 14 ºC, whilst the balance was fermented using X5 and VL3. After fermentation, the wine was left on the gross lees for approximately 3 months prior to blending and bottling.
2013 vintage – Gold medal ( Michelangelo International Wine Awards 2013 )
2014 vintage – Gold medal ( MIWA 2014 )
2015 vintage – Gold medal ( MIWA 2015 )