This wine teeters on the brink between 'dry' and 'off dry', but simply put it's just superbly balanced in terms of acid and fruit/RS.
All the grapes are sourced from a single vineyard in the Tea Tree subregion of Coal River, planted in 2004 at a vineyard density 5000 vines per hectare. Soil type as described by Samantha is predominantly dark clay on Jurassic dolerite. Hand picked, destemmed and left on skins for 8 hours before being pressed off to both tank and seasoned barrel (10%) for fermentation. A small parcel of Riesling is also fermented on skins then added to the overall blend later. Samantha stops the tank ferment when she feels the sugar to acid balance is right (approx two months) and then leaves on lees for 2 months, stirring fortnightly.