Winemaking The fruit for this wine was selected from a single vineyard site, some of the very first vines plated at Windowrie. Weekly sampling and analysis in the month leading into vintage, and vineyard tastings several times a week in the two weeks prior to harvest. Ultimately the harvest decision was based on flavours and tannin balance. The vineyard was harvested mid morning and delivered directly to the winery for crushing then transferred to open fermenters. The fruit was inoculated with Brunello Di Montalcino yeast. The ferment cap was managed twice daily with regular sensory analysis to determine pressing date. Pressing occurred 12 days after harvest and wine was transferred to both new and old French oak barrels for a period of 12 months. The wine was racked three times and then stored in tank for a further maturation period. 

Growing Season The 2012 growing season was mainly optimal. The winter proceeding budburst had considerable rainfall, allowing the vines an excellent start to the year. Budburst was a week later than average, and this pattern continued through flowering and berry set. Set was spread out over a 10 day period, when the weather was a little cooler than usual. This was beneficial as it allows greater flavour complexity in the vineyard. Summer was mild and mainly dry with some solid rainfall at the end of the harvest period giving the vines a well deserved drink.