Handpicked in the morning. 50% Whole bunch fermentation, 50% destemmed. Naturally fermented on skins for 4 weeks. Gently hand plunged 4 times daily during fermentation. Basket pressed to new and old oak for 18 months. 25% new French Oak. Full and spontaneous MLF.

Hickinbotham Vineyard, Clarendon Unknown clone planted on own roots in the 50's 260m-270m elevation,
North-Westerly aspect. Clay loam with ironstone gravel over sandstone and siltstone. VSP spur pruned with foliage wires. Biodynamically managed.

Since its beginning in 2008, AB&D has become a champion of South Australia's alternative – particularly Mediterranean – varieties, exhibiting innovation at every step of the process by bending traditional winemaking norms.