From vineyards at Blewitt Springs, Kangarilla and Onkaparinga Hills; hand-pruned, crop-thinned, 20% whole bunches placed at the bottom of an open fermenter. 80% destemmed machine-sorted and placed on top, 6 days cold soak, wild-fermented, gentle pumpovers, basket-pressed to French oak for 14 months maturation.
The palate is like a blowing silken spider's web, gently blowing in a breeze, red fruits the key.