AUSTRALIA WIDE FREE SHIPPING

Fruit is machined picked at night to ensure cooler temperatures and retain fruit aromatics. On arrival at the winery the fruit is gently crushed and pressed to minimise phenolics and maximise fruit flavour and delicacy.

All wines undergo 100% malolactic fermentation and remain on lees until required for blending and stabilising. The final base wine components are then bottle fermented and spend a short period on tirage lees providing further yeast complexity in the final wine.

Individual base wine components are then carefully selected for the final blend just prior to bottling.