Region: Pyrenees, Victoria
 
Vineyard: 24-year-old vines, organic grapes – an absolute supreme vineyard site with an exceptional vineyard manager. The vines grow on red soils of schist, quartz and rich clay.
 
Winemaking: The fruit was hand-picked, manually sorted, destemmed, and then gently crushed into open-top fermenters. A three-day cold soak was followed by a two-week fermentation. During the first week of fermentation pump-overs were done twice daily ensuring extraction remained gentle.  This was followed by gentle punch downs of the skins towards fermentation completion. It underwent a total of 3 weeks of maceration after which it was basket pressed into 4-year-old French barriques. The wine aged on gross lees for four months before its initial racking and saw a total of 21 months in oak prior to bottling. The wine was bottled unfiltered and un-fined.