Once picked, the grapes are crushed and left in contact with their skins for between one and three hours to obtain the desired color. The juice is then run off the skins into a stainless steel tank to undergo wild fermentation.

Firstly, the fruit is sourced from two blocks in the Barossa Valley. Tony Brooks’ Gomersal vineyard, planted on rich, red brown earth over limestone gives the wine depth and length. Kevin Burgemeister’s Penrice vineyard sits on brown, sandy loam giving the wine perfume and freshness. The second region is the Riverland, this adds brightness and vibrancy to the wine. Finally our Wrattonbully vineyards, from Terra Rossa country, red sandy loam over limestone, gives the wine a powerful depth of flavor coupled with a mineral texture.