The grapes are grown in the heart of Margaret River at Willyabrup. The grapes are crushed into small open fermenters and fermented on skins for 14 days before pressing. After a short period of settling in tank the wine is transferred to new, one and two year old barrels for aging for a period of 14 months.
It is a full bodied richly flavoured wine with intense sweet fruit. This wine is juicy and fleshy with noticeable oak that adds just an element of grip and structure to this otherwise silky soft wine.