Hand harvested, destemmed and individual berry sorted before being crushed into our Yarra Yering 600kg open fermenters. Hand plunged twice daily until fermentation is complete, some extended time on skins until tannins soften before deciding to press based on taste. Gravity filled to French oak Bordeaux shaped barrels completing malolactic fermentation in the cool underground cellars. 40% new oak, 15 months maturation.

99 Points – Huon Hooke, The Real Review

98 Points – Tyson Stelzer, Wine Press

97 Points – 2024 Halliday Wine Companion

95 Points – Ned Goodwin for James Suckling