Vineyard - Goona Warra in Sunbury. Vines with 40 years age. Conventional viticulture. Two picks in mid march, a week apart, the bulk of it in the first pick.
Winemaking - 25% of the fruit from the first pick was placed in the bottom of the fermenters, the rest gently destemmed over the top. There was no plunging, just cap rolling. Pressed to older neutral French oak barrels. The fruit from the second pick was destemmed, plunged and pressed to new oak. Wild yeasts were allowed to complete the fermentation, maceration taking 22 days. No additions apart from sulphur, no fining or filtration.
Vegan friendly.