Fruit is sourced from 3 elevated sites in the Adelaide Hills. Hand picked, whole-bunch pressed into a combination of stainless steel and seasoned oak barriques. The barrel fermented component underwent bâtonnage and partial mlf. The acidity (assuming due to elevated sites) gives a little zing on the palate, while the summer nashi pears, sugar snap peas and juniper berry flesh out things around it. The oak is felt from the mid palate onwards which does distract a bit, but otherwise a lovely wine with good length.