Located on the steep slopes of the Warramate Ranges, the Sexton Vineyard is in one of the most revered pockets of the Valley. Being well up the Range’s north-facing slopes, topsoil is thin and root systems have established themselves in shallow gravelly loams above a tough, rocky clay base. Bunch yields set naturally low in this environment, resulting in intensely flavored fruit with high skin to juice ratio. The fruit was handpicked and fermented in a combination of small oak fermenters and stainless-steel open vats. The resulting blend is 20% whole bunch fermented. All parcels were matured in 225L French oak barriques (25% new, 75% seasoned) for 10 months.