Vineyard 1913 is nestled at the top of the Monash Valley, the section number 1913 dates back to the early 1900’s when the land was subdivided and allocated to return soldiers from WW1. The  vineyard is a family owned wine business, and a four generation viticulturist and wine producer. The Riverland region of South Australia enjoys a climate with low rain fall, mild winters, dry  summers and low humidity. Sandy loam rich and fertile soils make this a perfect climate and region for growing grapes. 

The fruit for this wine was harvested from  vineyards with careful row selection yielding the best possible parcels for use in this blend. The fruit was harvested within the range of 13.5 to 14.0 Baume, once it had developed a full intensity and complexity of flavours, embodied by a full  rounded tannic structure, important for  mouthfeel and long, complex flavours on the finish. 

The quality of the fruit lent itself to extended skin contact for optimum extraction of colour, so after crushing the fruit was Fermented on skins in temperature - controlled stainless steel for between ten and twelve days. Pressing, settling and clarification followed and the winemaking process was completed with the assessment and grading of all the separate components before assemblage of the final blends.