The grapes are primarily from the Yarra Valley of Victoria. All fruit was harvested in the cool of the night to retain flavor and color intensity.
Fermentation on solids was started in refrigerated, stainless steel tanks. The wine was then transferred to new and seasoned French and American oak for barrel fermentation.
Aromas of peach and melon gain complexity with subtle oak notes. These fruit aromas develop across the creamy and smooth palate, supported by subtle oak nuances.