Soil: Shallow quartz gravel and loam over red clay, weathered limestone and ironstone. Topsoils are thin on the hill-top so the vines must work hard to find water.
Planted in: 1995 by John Neldner.
Clone: Barossa heritage selection BVRC038.
Winemaking: Whole berry (destemmed) open fermented using indigenous yeast. Matured in 3 older French oak puncheons. No fining or filtration and minimal sulphur added. Vegetarian and vegan friendly.
Dave Brooks, Halliday Wine Companion, 93 points December 2023.
Erin Larkin, The Wine Advocate, 93+ points Sept 2024.
