Pete makes just 2 x 225L Bariques of Frontignac.  The fruit is sourced from Moppa, chilled overnight, destemmed and straight into the crusher.  Juice remained on skins for 36 hours to provide a broad and mouthfeel and went through a full ferment leaving the wine with zero residual sugar and completely dry.

Frontignac is amazingly fragrant, and to protect this Acacia barrels are used for maturation.