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Cabernet bunches were crushed under foot and left to macerate for 24 hours before pressing to a single stainless steel tank for fermentation. After fermentation the wine was left on lees in tank and sealed for elevage to retain fresh fruit characters. Come Spring, after a series of bench top trials, a blend was made selecting textural barrels of Adelaide Hills fume blanc to balance the confectionery fruits of the cabernet. The final blend of 70% cabernet and 30% fume blanc was bottled in February of 2025
Launched in 2021, the Parley Wines range – owned and made today by Sarah Feehan and Melissa Gray – offers around 10 wines that defy the traditional paradigms of the regions they’re sourced from. Sourcing grapes from across the Adelaide Hills, Langhorne Creek, and Coonawarra, they also breathe new life into a 1-hectare old vineyard in the Basket Range of Adelaide Hills. This carefully crafted collection from Parley Wine encapsulates the vibrancy of classic South Australian wine regions through a non-traditional lens.
