The Bonython vineyard sits at an elevation of 510m in the Piccadilly Valley, its humus and quartz soils sustaining the vines through cold nights and cool days. 10kms to the East near Balhannah the Manyara vineyard, on silty, clay loam at 350m, offers slightly earlier ripening.

For wine nerds like me: Sparse fruit-set ensured very low yields from an early stage. Warm weather in December and January was broken by rain in mid February and cool temperatures thereafter. 

Hand-picked on 7 and 9 March, wild yeast fermented, 10% whole-bunch, 15% long maceration (72 days), pressed to barrell. 11 months in French oak (27% new). No fining or filtration.

2530 bottles produced.

Shipping: 1-11 bts $12 SA, $20 VIC & NSW, $25 WA, $27 QLD.
12bts or more free of charge.