Fruit was hand-picked from a single vineyard in the Yarra Valley.
Grapes were whole bunch pressed and left on lees for 5 months to add complexity. Post ferment the wine stayed in 50% old oak and 50% stainless tank (to retain freshness of aromatics) for 4 months.
No fining agents used. Single filtration prior to bottling.
Additional Notes: Suitable for vegans