The beginning of the Adelaide Hills season for the 2012 vintage saw cold winter conditions with below average rainfall. Rainfall was also below average in spring with mild conditions and an early budburst. Flowering and fruit set were affected by persistent morning fogs and drizzly weather, which led to a reduction in crop and smaller bunches. Summer was mild with average temperatures influenced by moderating southerlies off the ocean in January and only two heat events, at New Year and at the end of February. The coldest periods were the second week of January and the second week of February. This provided for slow ripening, which encouraged intense fruit flavours, high natural acidity and good balance. Rainfall leading up to vintage was above average, with the heaviest rainfall events in late January and late February.

Fragrant aromas of pear, melon and white nectarine are supported by clove and honeysuckle with a subtle hint of cashew.

The rich, complex palate shows concentrated primary flavours of pear skin, melon, stone-fruit and cloves, with a creamy texture and a beautiful line of crisp acidity providing a long and silky finish.

Gold in colour.

Whole bunch pressed, wild yeast fermented and aged in 45% new and 55% seasoned French barriques for 10 months with lees stirring.

Temperatures were average going into an early harvest at the beginning of March, warming into an Indian summer in April. This allowed for a long window of picking, finishing on April 20.