Basic Viti Info: Planted in 2000 on a Grey brown loam on shale and sandy limestone. Vines are planted N-S at an elevation of 460m.

Winemaking: hand-picked, whole-bunch pressed. Settled juice is fermented with selected yeast. Fermentation continues until dry, the wine is clarified and bottled.

Basic Viti Info: Predominantly from vines planted between 1910’s and 1930’s. Typically red sandy sites on clay base, slate and limestone predominate as well. Elevation varies between 400-460m. All within a close proximity of the Adelina Estate vineyard.

Winemaking: fruit was hand picked, destemmed and fermented with selected yeast. Maceration times varied between 16 and 30 days on skins. Post pressing the wine was racked to large format french oak and concrete tank for malo (indigenous bacteria) and maturation. 4,950 bottles produced.

Basic Viti Info: a 2 acre block of 80 year old vines planted on a grey sandy loam.

Winemaking: hand-picked, fruit is detemmed and mildly crushed, fermentation and maceration occurs over 50 days and the wine is pressed to large format french oak for malo and maturation (10 months). 2,052 bottles produced.

Basic Viti Info: 230 and 11 clones, planted in 2002 on a light brown to grey sandy site. Elevation approx. 390m.

Winemaking: fruit was hand picked, destemmed and soaked for 24 hours before juice was bled off skins, fermented indigenously in neutral oak, rested for 7 months and then bottled. 252 bottles produced.