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This year’s blend is 65% Cahilton vineyard in the lower Yarra Valley (a limestone-rich, west-facing slope in the Gruyere subregion) and 35% Gunnabee vineyard in the upper Yarra Valley (a north-facing slope of volcanic soils to the east of the Dandenong Ranges).

The Cahilton fruit was gently destemmed to open-top fermenters for some skin contact. Natural fermentation started after a few days, and the grapes were then pushed around a bit to extract colour, flavour and tannin. The Gunnabee fruit was pressed directly to old barrel on full solids for wild ferment. After 2 weeks it was pressed off skins to old barrels and puncheons where it underwent malo and aged for four months. No fining, no filtration and just minimal sulphur used at bottling.