• Maceration


    75% Chardonnay from the biodynamic Brackenwood vineyard in Kuitpo in the Adelaide Hills and 25% Viognier from the organically run Dowie Doole vineyard in the high part of the McLaren Vale. Fruit was de-stemmed and crushed and kept on skins for 14 days. Fermentation took place on the skins and then for a few weeks after. The wine was kept on tank for 5 months on full solids before being racked twice in the lead up to bottling. A total sulphur addition of 35 parts a week before bottling. The wine went through natural ferment and was kept unfiltered and unfined.