VINIFICATION
The fruit was handpicked on 21 March from Block 3, a block planted on sandy loam soils, over callabonna clay. Gently de-stemmed into traditional oak open fermenters. A small portion of whole bunches (20%). After 10-14 days on skins, the wine was pressed into tight grain 500L French oak puncheons for malolactic fermentation and maturation.

MATURATION
In oak for 14 months and racked once during maturation.

VINTAGE NOTES 2021 was a vintage of exceptional quality. A wet winter, mild spring and temperate summer produced wines that will live long in the memory and in the cellar.

CELLARING POTENTIAL
Cellared carefully, this wine will age gracefully for ten years.