The grapes were hand picked and crushed to 8 tonne open top stainless steel fermenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. Fermentation and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine of great richness, texture and complexity.

This wine has a medium depth of red in colour with an aroma of red berry fruits and floral aromatics, combined with chocolate, cherry ripe, pepper and spices. The palate is fuller and denser with sweet fruit-confection middle - a complex, textured wine with chalky tannins to finish.