Region: Beechworth, Victoria
 
Vineyard: On the undulating hills in between Beechworth and Wangaratta lies a spectacular site home to 23-year-old viognier vines. The vineyard has a north-south orientation, minimising the afternoon sun and consists of clay-loam soils over a granitic base – reminiscent of the steep riverbanks in Condrieu, France from where the variety is most famously grown.    
 
Winemaking: The fruit was hand-picked, super-cooled, destemmed and gently crushed into closed fermenters. The juice and skins were in contact for 12 hours before being basket- pressed and further chilled for settling. Only the best juice underwent a slow and controlled fermentation which, at the halfway point, was then transferred into French barriques. The wine aged on gross lees for 10 months in French oak, with occasional stirring. The wine was bottled unfiltered and un-fined.