”From vineyards at Blewitt Springs, Kangarilla and Onkaparinga Hills; hand-pruned, crop-thinned, 20% whole bunches placed at the bottom of an open fermenter, 80% destemmed machine-sorted and placed on top, 6 days cold soak, wild-fermented, gentle pumpovers, basket-pressed to French oak for 14 months maturation. The palate is like a billowing silken spider's web, gently blowing in a breeze, red fruits the key.”