The fruit for this wine was grown at the Hill Smith Vineyard at Woodside in the Adelaide Hills.
The approach was to celebrate this special parcel of fruit from an exceptional vineyard, not force it into a preconceived style. Grapes were hand-picked and whole bunch pressed, and the juice went straight from the press to French oak puncheons for wild fermentation on full solids. The resulting wine underwent partial (spontaneous) malolactic fermentation before being lees stirred for nine months to build texture, interest and complexity.
This pale-straw-coloured wine displays ripe citrus and white stone-fruit characters, with a flinty minerality, nougat and creamy yeast flavours from the lees, and subtle French oak and spice.