ORIGIN Single vineyard wine – using selected parcels of fruit from Blocks 1, 2 and 3 of the 5.2 hectare Magill Estate, Adelaide, South Australia.
MATURATION 12–15 months in new French (approximately 65%) and American (approximately 35%) oak hogsheads.
FERMENTATION Wax-lined, open concrete fermenters with wooden header boards. After basket pressing, components complete fermentation in barrel.
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