Hand-picked, all fruit is chilled overnight to 12 degrees Celsius. The MV6 was fermented as 100% whole bunches, while the G clone was destemmed, soaked cold for five days, then allowed to warm gently into a wild ferment. All parcels were matured in French oak – 25%new, 75% older –for 10 months in 225L barriques, Taranasaud, Vicard, and D&J. Racked to blend, no fining, no filtration. Bottled by gravity.

Product of Yarra Valley, Victoria.

ABV: 13.5%

Size: 750ml