Produced from our dryland farmed vineyards in Darling, approximately 8km from the West Coast. The vines are all trellised and planted on deep, red oakleaf soils. Viticultural techniques have evolved and include monitoring the vineyards for optimal picking times, adopting a combination of sampling, weekly vine and analysis monitoring and tasting to optimize the richer tropical notes.
The grapes were machine harvested early in the morning, arriving at the cellar before sunrise. Whole berries were gently pressed, after which the juice was settled for 48 hours and then racked into stainless steel tanks for fermentation. Conditions during fermentation were managed to preserve and accentuate the tropical “thiolic” profile inherent to the cultivar. The wine was left on its fine lees for 2 months after fermentation, prior to blending, stabilization, and bottling.