Peter Lehmann, with 33 vintages already under his belt, started his own winery in 1979, partly as a means of helping with the glut of grapes then afflicting the Barossa. "I'll take your grapes and turn them into wine," he told the desperate growers, many of them conservative farmers of Silesian descent who regarded their old vines as part of their patrimony. "But I'll only be able to pay you when I sell the wine." They gratefully accepted. Without this deal, it is widely thought that the Barossa would have lost a huge chunk of its old vines. The 'Hill & Valley' wines are made from fruit selected, often from single vineyards, in the Barossa Valley and from the higher reaches of the adjacent Eden Valley.
Peter Lehmann works with over 140 growers across the length and breadth of the Barossa Valley region, with access to over 750 individual vineyard sites. The grapes for this wine were grown by a small number of growers in the cooler climate high hills of the Eden Valley.
After crushing, the juice was drained directly into heavy toast French hogsheads allowing the natural flora on the grapes to initiate primary and malolactic fermentation. The wine was matured for eight months on lees in barrel prior to bottling.
A delicate green gold colour. The bouquet shows hints of freshly cut white peach and toasty nuances derived from barrel fermentation. The palate is tightly structured with a long, dry finish.