From an extraordinary 50 year old planting in Angove’s Paringa vineyard, near Renmark, South Australia. The Chihuahua started life with a crew travelling up from the Barossa to pick the last remaining berries in the expansive vineyard. De-stemmed and fermented in a new oak demi-muid, the must was gently plunged over 8 days then pressed and returned to the demi-muid. It took over 12 weeks to complete alcoholic fermentation and a further 9 months to complete malolactic.
After four years in New Oak, the wine was racked and bottled then put down for a further four years in bottle prior to release.