The grapes were hand harvested in mid February, and pressed in a basket press. After chilling and allowing some solids to settle out, the juice was transferred to old French oak barriques, where the natural yeasts on the grapes initiated a fermentation lasting about a week. The wine was then kept in the barrels on yeast lees, initially with some stirring, for 14 months to build texture and complexity. During this time full malo-lactic fermentation occurred spontaneously. The wine was racked, lightly sulphured, left to mature a bit more, and then finally bottled in late 2013.

The wines are produced from certified biodynamic grapes grown at the Goulburn Terrace vineyard, on the banks of the Goulburn River near Nagambie, in Central Victoria.

In the winery we encourage natural processes to transform the grapes into wine. Additions and treatments are minimised or eliminated, letting each wine express fully the grapes it was made from, the place they were grown, and the characteristics of the season. With no fining agents used, the wines are all suitable for vegans.

Alcohol 13.7% vol

Certified Biodynamic in Conversion by NASAA.
Cork (Diam) closure. GI Nagambie Lakes.