Fruit from the Lacey vineyard in the Tatachilla sub region of southern McLaren Vale. Sandy Loam over limestone base scattered with ironstone fragments, 1654 clone vines planted on their own roots. Fruit was machine harvested by a Pelenc Selective® harvester with onboard de-stemmer, this resulted in the grapes being delivered straight to the open fermenter requiring no further destemming or crushing. Whole berries, cultured yeast, hand plunged for 14 days then gently pressed to seasoned French Hogs Heads plus a new French Puncheon and Hogs Head (15% overall). Natural malolactic fermentation occurred, aged for 10 months prior to bottling.