Tempranillo from the certified organic & biodynamic Mount Bera vineyard farmed by the master hands of Greg Horner & Alessio Lopardo.

This North-West facing vineyard next to Gumeracha in the Adelaide Hills sit on a mix of clay & Quartz on reductive clay which give power yet perfume to the grapes.

The Tempranillo is hand-picked & carbonically macerated for a week, then foot-stomped & left infusing on skin for a day before getting pressed the following morning. The juice is then fermented in a mix of stainless tank & barriques.

Aged in tank and Barriques for 9 month on fine lees.

Bottled on site in our Basket Range winery without fining nor filtration.