The grapes were hand picked and crushed to Yalumba’s eight 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 process. Fermentation and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity.

This wine is medium depth purple red in colour, showing brightness on the nose with floral scents of jasmine, eucalypts, fresh spices and hints of mintiness. The palate demonstrates a supple texture, silken and complex with red spices and a fine mineral finish. Match with roast fennel sausages.