The fruit for this wine is sourced from a single vineyard, the Stansborough Vineyard, Williamstown in the southern Barossa Valley region.
The site is around 260-280m above sea level with an east-west aspect. The soil consists of shallow red clay topsoil over friable red clay with bands of quartz, ironstone and shale. The vineyard was planted in 2011 and is own-rooted. The vines are spur pruned. The mid rows have been cultivated to winter active fescue and the vineyard has been run organically since late mid-2017.
In this vintage, the fruit was picked on the 9th April. All the fruit was destemmed and lightly crushed (rollers open) to 1 x open fermenter with header boards and 1 x 1 tonne Poly Fermenter, both were allowed to commence indigenous fermentation.
Temperatures were allowed to reach 28C the open fermenter was pumped over 3 times per day with the poly plunged 3 x times daily. After 10 days on skins the open fermenter was basket pressed and transferred into 1 x new French oak hogshead with the balance to 1-4 year old French oak hogsheads, the poly was topped and was left on skins for 3 months before pressing. Both underwent malo-lactic fermentation, and after malo-lactic fermentation SO2 was added to the barrels. The wine was then left on light lees to mature for 5 months before racking, the wine was then transferred back to the same oak and matured for another 12 months. No finings or filtration used.
The wine has a vibrant colour, with complex aromas of dark cherry, fennel seed, plum, herbs oregano and thyme. A powerful wine that delivers a crunchy lively textural palate showing fine tannin that is very consistent across the palate and natural acidity that drags fruit to the very back of the palate. It is a great example of a Montepulciano.