The fruit for this single-vineyard Mataro comes from 80+-year-old vines from the Pendee Farm vineyard in Eden Valley.
Fermented with natural yeast and 30% whole bunches with the balance being destemmed, not crushed, leaving the berries whole. The wine was hand plunged twice daily for two weeks before being pressed to seasoned French oak hogsheads then aged on lees for a year before bottling without fining or filtration.