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 grapes were crushed and fermented on skins under controlled temperatures to give a deep colour, fruit flavours and to produce a rich medium bodied structure. The process of the wine was drained and gently pressed from skins once dry. The wine was stored under controlled temperature  conditions to preserve fresh fruit characters. Free run and pressings were combined to enhance body and structure.