The Tempranillo was grown high on the slopes of the picturesque Ferguson Valley, in the Geographe Region, in Western Australia.

Picked on March 10th and 11th 2016 at ~ 14 Baumé, fermentation was in conventional stainless
steel vessels with regular pump over, followed by 18 months maturation in 25% new and 75% seasoned
old French oak barriques. The highlight addition of 2% lees stirred, new oak matured
Vioginer was added prior to bottling in December 2017.