A mostly Adelaide Hills wine, from fruit grown to the higher elevations which suit Viognier, around a backbone of good, estate grown McLaren Vale fruit. Parcels are vinified separately to retain regional highlights before assembling just prior to bottling. Grapes are passed through a gentle Demoisy rubber tooth crusher before being basket pressed to a method developed at d'Arenberg for the purpose of avoiding oxidisation. After cold settling for three days, juices are racked off gross lees to well used French oak barriques. A third of the barrels begin a wild yeast vinificaion, all are fermented on lees until dry. After nine months, the best barrels are selected for inclusion into the Last Ditch. Alcohol 13.1%