From the Stansborough Vineyard at Williamstown in the Southern Barossa Valley. The site is around 260-280m above sea level with an east-west aspect. Soil consists of shallow red clay topsoil over friable red clay with bands of quartz, ironstone and shale.

The fruit was handpicked on the 9th of April. All the fruit was destemmed and lightly crushed (rollers open) to an open fermenter with header boards and allowed to commence indigenous fermentation. Temperatures were allowed to reach 28C and pumped over 3 times per day. After 9 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 to undergo malo-lactic fermentation. After malolactic fermentation the wine was then left on light lees to mature for 5 months before racking before the wine was then transferred back to the same oak and matured for another 12 months. No finings or filtration use.  

Vibrant colour, complex aromas of rose, red jubes, liquorice, citrus peel and sage. A textural wine displaying what this variety is all about, super fine long tannin and natural acidity that drags fruit to the very back of the palate, a very slight bitter note (think Aperol) just adds to this quite wonderful varietal.