Exclusively from the Great Stone Vineyard located on the highest banks of terra rossa soil, overlaying the cigar shaped limestone ridge of the renowned Coonawarra wine region.
The ocean influence coupled with the warm dry summer and a cool autumn, provides an excellent ripening conditions in 2013. The rich terra rossa soils of the region are another important factor enhancing the quality of the wines with great intensity of flavour and finesse.

De-stemmed grapes are fermented in small open fermenters, hand plunged several times a day to extract the maximum flavor and color, maceration lasting for a total of 35 days. Matured in a mixture of new and old French oak barrels for 6 to 12 months to compliment wine’s structure and complexity. Lightly filtered prior to bottling.

Wine is ready to enjoy when it releases however it will develop more complexity with some years in bottle. Cellar to 15 years or more from vintage.

A wonderful accompaniment to roast lamb, grilled steaks, ribs.

Best served at 18 °C