For Kelly-Washington wines, founders Tamra (winemaker at Seresin Estate) and Simon seek the most unique and diverse parcels of high-quality fruit, translating this into their elegant and true 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% whole bunch pressed with minimal settling to encourage natural fermentation. Fermentation took place in a mixture of 2nd, 3rd and 4th fill old French oak barrels and puncheons. The wine was left for 11 months on full lees with occasional stirring.