Notes provided by Gareth and Rainbo:
Organically farmed with some biodynamic practices in Scary Gully at an elevation of 620 metres, the vineyard is made up of loamy clay with a base of sandstone interspersed with schist and quartz rubble. The fruit is 100% whole cluster pressed, settled in tank overnight, then racked to old French oak for eight months.
Textural with an acid-RS tension. Bright crystalline minerality and a brilliance on the palate. Stone fruit reveals itself with air and a bit of warmth.