Barossa Valley, South Australia

First component - Muscat à Petits Blanc 40 yo vines, destemmed and wild fermented dry on skins. 2 weeks skin contact with cap meticulously maintained. Basket pressed to neutral French oak and stainless steel tank.

Second component – Semillon sourced from the Valley. Destemmed, wild fermented on skins and macerated for 2 months. Basket pressed to tank to settle, racked to neutral French oak and stainless steel tank. 

Blended after 8 months in barrel, bottled unfined and unfiltered. Minimal sulphites on bottling.  - Sven Joschke