Whole bunch pressed in the winery, juice was cold settled then racked prior to ferment. The wine was fermented in stainless steel at cool temperatures to maintain vibrancy and preserve varietal characteristics. After primary fermentation was complete, the wine was lees stirred in tank to build flavour, mouthfeel and texture.
Our labels are designed to illustrate the native flora growing on our property in McLaren Vale. This native orchid is found in the scrub on our property during late spring/early summer. It’s delicate and pretty, just like our Rosé.