For Kelly-Washington wines, founders Tamra and Simon seek the most unique and diverse parcels of high-quality fruit, translating this into their elegant and fragrant wines. Old vines, high density planting, vineyards of altitude, organic and biodynamic farming – these are the attributes they seek from the growers they work with. They enforce strict hand harvesting and make use of alternative fermentation and maturation vessels – such as concrete eggs, large barrels and amphora to ensure they only enhance the natural elegance, texture and balance of the fruit they source. The grapes were 100% destemmed and fermented using inoculated yeast in small open top stainless steel with gentle pumping over twice a day. The juice was left on skins for only 24 hours. The wine was then moved to 100% French oak, 18% new and the balance in neutral barrels for 10 months.