This fortified Pedro Ximénez was made from grapes grown specifically for us by a number of traditional Barossa grape growers. When the grapes reached a maturity of 15 Baumé the canes supporting the bunches were cut, which enabled the fruit to dehydrate and concentrate. Two weeks later the fruit was harvested at a maturity of approx 18 Baumé. The grapes were then crushed, and after maceration for 4 days were fortified with brandy spirit, pressed and matured in French oak hogsheads. Amber in colour, the nose and palate display attractive marmalade and citrus peel characters.
