“Golden wattle and agave flower. Prickly pear cactus, salt and tequila, Manzanilla and braised apricots.” -Tim Shand, Head Winemaker

Winemaking

Three components went into this blend:

1 – 100% whole bunch fermented, pressed and finished in big old oak to achieve aromatics and tannin from the stem.
2- 100% whole berry fermented in a variable capacity tank locked up for three months (three months on skins!) for that skinsy aroma and texture and to really evolve those tannins.
3-Early picked component for backbone