"All sourced from a mixture of the heavier cropping blocks I pick for the other wines I produce all across the Barossa, the fruit is picked early for the Rose separately for freshness. Most of the varieties are fermented separately and pressed straight away to a mixture of stainless steel and larger format oak. The exception is the “Farmer exploration block” of Sauvignon Blanc, Gewurztraminer, Viognier, Pinot Gris which are fermented together on skins for 20 days then pressed into old French puncheons and a 100 yr old oak Foudre (1600L).
Elevage is until early August in which it is racked off lees which can sometimes create a slightly cloudy wine. A small amount of sulfur was added before bottling." - Sigurd.