In addition to small parcels of fruit from our own vineyards at Seppeltsfield and Marananga, in 2019 our winemakers identified vineyard sites at Moppa, Tanunda, Lyndoch and Rosedale with the combination of micro-climate, topographical and geological structure, and elevation and aspect required to produce longed lived wines of deep colour, abundant flavour and great structure – the classic Greenock Creek style.

The growing season started with lower than average spring rainfalls, which became progressively drier through summer and early autumn. March rainfall totalled just 3 millimetres, approximately 10% of the longer term average. Spring frosts and windy conditions reduced yields, which was further compounded by above average temperatures in all months with the exception of a slightly cooler February which alleviated vine stress.

The fruit was hand picked and fermented separately in open slate fermenters for 6 – 7 days. A portion of the wine was fermented in new French oak hogsheads (10%), with the balance in a selection of seasoned French and American oak hogsheads for 20 months.