Each of the contributing Barossa vineyards are influenced by differing soils and mesooclimes, Grant Burge matches them to individual grapes and styles of wine, ensuring the best quality fruit is grown to the most appropriate terroir. White Muscat/ Frontignac grapes are sorted, crushed and destemmed. Juices are cold settled and inoculated by neutral yeast to retain the natural fruit characters of this luscious varietal. Vinification is carried out at cool temperatures below 10C for three weeks at which time the vinification is arrested to retain natural grape sugars. Bottled promptly after completion of ferments to capture and retain all the vitality of the style.