An eccentric blend of red and white grapes Cabernet Franc, Chardonnay, Petit Verdot and Sauvignon Blanc from Orange and Tumbarumba vineyards. The reds were fermented carbonically and the white direct pressed. All fermented wild and aged in old barrels for 18 months before being bottled unfined, unfiltered and unsulfured.

Clo crafts artisan wines from grapes grown in the high altitude vineyards of NSW.

All Clo’s are produced naturally. Fermentation is wild, old oak barriques and foudre are used, elevages are lengthy, and the wines are bottled unfined, unfiltered and without sulfur under cork.

Only 7000 bottles produced annually.