A warm dry spring led to into similarly dry conditions in December and January. The warm weather brought harvest on in the first week of February. A couple of good rain events led to milder conditions and a long even ripening period and excellent flavour development. The wine from 2016 show typical Barossa warmth and generosity and should age well.
Harvest was carried out at night. Once destemmed the fruit was pumped over 2 or 3 times daily depending on color, tannin and flavor extraction. The must was pressed after 6-8 days, malolactic fermentation was carried out in tank prior to French oak maturation for 10 to 12 months depending on the parcel. Post blending, minimal fining and filtration were used.