The fruit from which this wine was made came from different vineyard parcels from Mount Riley’s Seventeen Valley, Anderson and Renwick vineyards. These vineyards are planted in a mixture of B95 and 2/23 clones. Together these clones offer a ripe stone fruit influence with citrus undertones. The balance of ripeness and fine acid gives the wine focus and length.
The grapes were handpicked and whole bunch pressed to gently extract juice. The juice was then fermented on full solids in five hundred litre French oak barriques, 30% of which were new, using indigenous yeast naturally found in Mount Riley’s winery and vineyards. Lees stirring was carried out post fermentation to build weight, texture and complexity.