Vineyard 1913 is nestled at the top of the Monash Valley, the section number 1913 dates back to the early 1900’s when the land was subdivided and allocated to return soldiers from WW1. The  vineyard is a family owned wine business, and a four generation viticulturist and wine producer. The Riverland region of South Australia enjoys a climate with low rain fall, mild winters, dry  summers and low humidity. Sandy loam rich and fertile soils make this a perfect climate and region for growing grapes. 

The fruit for this wine was harvested from  vineyards with careful row selection yielding the best possible parcels for use in this blend. The fruit was harvested within the range of 12.5 to 13.0 Baume, once it had developed a full intensity and complexity of flavours, while retaining a crisp acid structure mouthfeel for complex flavours on the finish. 

The cold grapes were crushed and lightly pressed. Cold settling followed immediately at ultra low temperatures. The free run was kept separate to ensure that only the finest juice was used to ensure a wine of premium quality. This juice was then very slowly fermented using selected yeast strains to enhance the natural fruit aromas of the grapes individual component wines were selected to create a delicate, crisp and refreshing style of wine showing elegance, finesse and concentration.