Moppa Springs, Ebenezer and Kalimna are some of the driest areas in the Barossa. This wine allows us to use those regions’ oldest varieties – Grenache, Mataro and Shiraz.
Fermented in our open slate tanks the juice is pumped over the skins several times a day to extract the full flavour, colour and body. The layers of savoury development already slowly emerging will ensure that this wine will enhance a wide range of Mediterranean food styles.
Like all Rockford reds, the hand-picked grapes for this wine are de-stemmed through our 1880’s Bagshaw crusher, open fermented and then gently basket pressed. All componets are aged separetly in an array of season American and French Oak hogsheads and large vats to allow the tannins to soften and colours and flavours to consolidate.