Dave Powell was just nineteen when he first made wine in the Barossa Valley. After working extensively abroad, gaining winemaking expertise Dave returned home to work with Barossa Valley stalwarts Yalumba, Peter Lehmann, Wolf Blass, Saltram and Torbreck.
The Roussanne is fermented and aged in stainless steel to maintain acidity and fruit florals. The Marsanne component is barrel fermented in half new French oak. It is lees stirred and undergoes malolactic fermentation and matured in French oak.