All notes from Aaron Fenwick - he makes the wine in Anton Von Klopper's shed..:
The fruit is from Magpie Springs farm in Hope Valley on the southern range of the Adelaide Hills and is farmed by Steve Thomas. Surrounded by big gum trees, afternoon sea breezes come over Willunga hill straight into the vineyard which sits on sandy loam, clay & ironstone. This was was two ferments, both 50% whole bunches and 50% destemmed fruit. One ferment was on skins for three days and was pressed to tank to avoid some VA that started to develop in the cap. The other ferment was on skins for six weeks and also pressed to tank. The is a classic case of the wines being far better together than apart. If the zig zags and the zags zig then pour it down your zig zag!