Grapes are harvested and brought back to our Willunga winery before being crushed and fermented on their skins in open vessels. We have selected various components of our KI Shiraz and Cabernet from various vintages to create a base wine with complexity, texture and flavour before it undergoes its secondary ferment and acquires its fizz. The component wines have spent various amounts of time in French oak of varied ages to help create a delicious base from which to create the little island fizz.