A blend of 40% Sangiovese from McLaren Vale and 60% Nebbiolo from Coonawarra. Due to the high colour levels in 2021 the juice was separated from the skins very quickly in order to produce a light, delicate colour in the final blend. Each parcel was fermented individually in stainless steel, with the Sangiovese held on lees for 3 weeks prior to fermentation to retain fruit vibrancy and freshness and increase palate weight. The wine spent a short time on lees post ferment, to add complexity before final blending.