Vineyard: The Mourvèdre fruit is sourced from the Yangarra vineyard near Kangarilla. The Grenache is grown as bush vines and is from the Hickinbotham vineyard in the Clarendon sub-district of McLaren Vale.
Winemaking: The Mourvèdre was hand-picked and whole bunch
pressed with no crushing to stainless steel tank to ferment. The ferment was kept cool to retain freshness and varietal character. Once ferment was complete the wine was kept on lees to add some texture. The Grenache was hand-picked and whole bunch pressed with no crushing to old French oak puncheons for ferment. The oak ferments were allowed to get warm to impart texture and complexity and once ferment was complete the wine was left on lees. The batches were combined just prior to bottling in August 2022.