Vineyard: Located in Sunbury near the foothills of the Macedon ranges – this unique site offers a cool, temperate climate which results in a late harvesting window. This extended hangtime lends itself to phenolic-rich and highly aromatic wines, perfectly suited to Sauvignon Blanc crafted in the Fumé style. The vines sit on well-drained alluvial soils over clay. Minimal intervention farming is central to vineyard practices.
 
Winemaking: The fruit was handpicked, and immediately pressed in whole-bunches. After a 24-hour cold settle, the premium juice was transferred directly into French barriques for fermentation. Fermentation was slow with temperatures remaining cool. The wine remained on its gross lees for its entire time in barrel with stirring done weekly for the first two months, followed by monthly stirrings in its final months. Overall, the wine saw 14 months in French oak, and was bottled unfiltered and unfined. Fumé (French for “smoky”), is used to describe an oak influence in Sauvignon Blanc wines, emulating the natural smoky character associated with Sancerre and Pouilly-Fume in the Loire Valley in France.