Sourced from the Nurringa Park Vineyard from it’s north part, right next to the ocean, just one kilometre from
it, this site combines sandy loam, dark clay and limestone soils, planted in 1994 to clones I10V1 and I10V5.
Fruit was handpicked and pressed straight to oak with full solids. Fermentation took place in a cold room, with the wine sulphured in place post-primary. 20% was matured in new French oak, with the remainder in
seasoned barriques a