3.2 tonnes/acre from this vineyard at the very top of the Brancott valley; remorselessly stony soils and a long growing season.

Hand picked in four tries, whole bunch pressed, no settling, indigenous yeast fermentation of 13 months, in French oak, primarily 500 litre puncheons (50% new). Full, natural, spring malolactic. Bottled May 2008 after 15 months on original lees. A blend of 95% Semillon, 5% Sauvignon Blanc. Alcohol 13.5%, pH 3.19, RS 2.4 g/l. Production: 450 cases.