2016 was one of the most varied vintages in years for the Southern regions in WA. An early budburst followed by a relatively hot dry spring and mild summer, saw early flowering and fruit set.
Handpicked fruit was cold soaked for five days prior to fermentation in small open fermenters of which approximately 10% was left as whole bunches. Hand plunged twice daily for gentle extraction of flavour and tannin. Yeast strain used was RX60. Minimal new oak used (~15%), aged in 2 and 3 year old French barriques for 15 months.