Southeastern Australia, rather than being classified as a wine region in the traditional sense, is officially classified as a ‘viticultural super zone.’ It measures some 1250 miles and reaches from the Pacific coast in Queensland to the Indian Ocean. The sheer scale of this zone and the diversity of its climates, zones and latitudes, make it a virtual spice market for winemakers to choose from when selecting their vineyards and their grapes.
Fruit classification was based on those vineyards showing flavor expression characteristic of St. Kilda quality. Favored grapes profiling melon and stone fruit were ideal for this modern wine style.
The wine was fermented cool over a two week period. Select parcels were fermented with the inclusion of American and French oak staves. Once fermentation was complete the wine was matured on fine yeast lees for over 2 months to buils palate weight.