Cabernet Franc from the volcanic soils of Whitfield in the King Valley.
"Hand picked and fully de-stemmed. Tipped into open fermenters to keep the berries fully from being damaged. After a short cold soak the natural ferment ticks away over the next three weeks. We want to know that we are making and drinking Cabernet Franc, meaning that I want to see some green aromatics but don’t want this to flow onto the palate. Made more like a burgundy, we are hoping to make a wine that is light on its feet but with enough structure to cellar for a decade." Winemaker Marc Lunt