Grapes, sourced from the Hyde Park vineyard, sited in Coldstream were handpicked in March 2021. Chilled overnight the cold fruit was then whole bunch pressed. This technique, often used with white winemaking, results in minimal skin contact and colour extraction. The pressed juice was then fermented in seasoned French barriques and puncheons. Minimal sulphur was added at the completion of primary fermentation. Matured for 5 months in oak and bottled in July 2021. The resultant wine is one of restraint and delicate
varietal characters.