The blend is 87% Gewürztraminer and 11% Riesling from a beautiful old, dry-grown site west of Mount Barker, plus 2% of skin-contact Grauburgunder (Pinot Gris) for extra texture and lift.

Hand-harvested, destemmed, chilled, with overnight skin contact before pressing to seasoned oak puncheons for wild fermentation in our cool, partially underground cellar.

Left on unsulphured lees for nine months to build depth and complexity before racking, filtering and bottling.

Made in small quantities from a careful barrel selection to showcase balance, aromatic intensity, and textural intrigue.