This wine was sourced from wonderful vineyards in the Frankland River region of Western Australia.

The fruit from individual vineyard batches were picked in the cool of night and fermented separately between 24-26 C for 12 days with extended skin contact to optimize flavours, colour and tannin profile.

Individual batches were barrel aged for an additional 14 months, and then classified and blended.

The final rustic addition of 5% Tempranillo has rounded the blend off beautifully.