Whisson Lake sits high in the Piccadilly Valley of the Adelaide Hills, owned and tended by Mark and Andrie Whisson. The White Label draws on the estate's founding plantings, established in 1985 at more than 615 metres above sea level, making it South Australia's highest commercial vineyard. Mark, who holds a masters in plant physiology and formerly consulted to Petaluma, farms the cool, elevated slopes with a light hand. At this altitude the fruit ripens late, often as the leaves turn and nights grow cold; the 2024 season delivered the delicate, high-toned red fruit and mineral drive that define the site.

Following Burgundian practice, small parcels were hand-picked at optimal ripeness and fermented with wild yeast, the ferments insulated and gently warmed to reach around 30 degrees Celsius in the cold high-altitude cellar. The White Label was largely de-stemmed and matured in French oak, a modest proportion new. Winemaking was deliberately hands-off, with no additives beyond a small sulphur addition just before bottling, letting the elevated, cool site express itself through fine tannin, savoury detail and a mineral, red-fruited finish.