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Description
The grapes are sourced from a single vineyard located on a hilltop in the prestigious Amargue region of the Clare Valley, and this arid vineyard provides fruit that ripens slowly on the vine. The ideal microclimate and soil combination produces rich, subtle flavors while maintaining the bright, natural acidity found in this wine.
Viticulture
Location - Amargues - Clare Valley Average vine age - 32 years
Dry-grown
Altitude - 380 meters
Soil - Limestone
Vineyards
Located on a north facing slope, the vineyard receives full sun throughout the day. Dry grown, the vines are deeply rooted in the layered mineral soils beneath the rich limestone of the hillside. The cool climate is accentuated by the elevation of the vineyards, especially the low nighttime temperatures, which create an ideal daytime temperature range for fruit ripening and vine respiration. These factors result in very low disease incidence and minimal interference with the vineyard, even in the harshest years.
Winemaking
Grapes are harvested during the coolest part of the day, before dawn, and brought to the winery. They are loaded directly into the press, where the bunches are split and the free-run juice is carefully separated and pressed. The juice is transferred to stainless steel tanks, cooled to 4° C, and allowed to stand for three days before being allowed to cool and settle by gravity. The clean juice was racked and warmed before fermentation began. Fermentation was carried out at low temperatures to preserve the fine aromas, and this process took 17 days to complete. The new wine was then chilled to below 0° C and cold stabilized for two weeks to settle before racking and filtering.
Viticulture
Location - Amargues - Clare Valley Average vine age - 32 years
Dry-grown
Altitude - 380 meters
Soil - Limestone
Vineyards
Located on a north facing slope, the vineyard receives full sun throughout the day. Dry grown, the vines are deeply rooted in the layered mineral soils beneath the rich limestone of the hillside. The cool climate is accentuated by the elevation of the vineyards, especially the low nighttime temperatures, which create an ideal daytime temperature range for fruit ripening and vine respiration. These factors result in very low disease incidence and minimal interference with the vineyard, even in the harshest years.
Winemaking
Grapes are harvested during the coolest part of the day, before dawn, and brought to the winery. They are loaded directly into the press, where the bunches are split and the free-run juice is carefully separated and pressed. The juice is transferred to stainless steel tanks, cooled to 4° C, and allowed to stand for three days before being allowed to cool and settle by gravity. The clean juice was racked and warmed before fermentation began. Fermentation was carried out at low temperatures to preserve the fine aromas, and this process took 17 days to complete. The new wine was then chilled to below 0° C and cold stabilized for two weeks to settle before racking and filtering.
