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. Every indication was for one of the earliest and quickest vintages on record.
All of the fruit was hand-picked, chilled overnight and whole bunch pressed direct to barrel. All barrels were left to ferment naturally and some overseeded towards the end of ferment. The wine was fermented in 100% French oak (70% new, 30% 1 year old) to dryness under controlled temperature conditions.