The 2008 growing season in the Adelaide Hills began with below average rainfalls in the lead-up to vintage. From mid-January through February mild temperatures and cold nights followed which ensured excellent development of fruit colour, flavour and balance of pH and acidity. It was the coolest February since 1978. However, in early March South Australia suffered an unprecedented record heat wave of 15 days over 35C. Although the heat had a marked effect in the Adelaide Hills it was not as bad as in the other regions of South Australia. The natural advantage afforded by the Hills is the altitude, which provides cooler growing conditions during summer and a greater day/night temperature differential for greater purity of fruit flavours and acid retention in the grapes.  

The 2008 growing season in the Yarra Valley commenced with ideal conditions. Late January rain followed perfect flowering conditions with cooler temperatures in February. March had higher than average temperatures with some 40 degree days. Fruit ripened quickly making for an extremely early, compacted vintage. This was a good year in terms of quality of Pinot Noir with distinctive varietal characteristics.

After the grapes sourced from the Adelaide Hills were harvested and transported to our Clare Valley winery, they were de-stemmed and quickly chilled. The must was then transferred to stainless steel tanks for fermentation using a Pinot-specific yeast strain. During fermentation, the juice and skins were gently turned over 4 times per day using a gas mixing system. Due to phylloxera restrictions regarding the transport of fruit, the Yarra Valley component was entirely processed in the Yarra Valley under the watchful eye of our winemaker. A small percentage was whole berry pressed and the remainder was de-stemmed and crushed. The must was transferred to open fermenters and fermented at even, warm temperatures. The juice and skins were plunged daily. Post fermentation, the wine was pressed and transferred to Taylors for secondary, malolactic fermentation. Each parcel of wine was aged in French oak (10% new, 40% 1-year old, 50% 2+ year old) for 11 months before final blending, followed by minimal filtration and bottling in June 2009.