This wine was made from petit syrah, aka. durif, grown on the cambrian soils of northern Heathcote. The vineyard sits just outside the township of Toolleen, viticulture is managed with organic practices and yields are kept painstakingly low.

Hand harvested and fermented as whole bunches for 14 days.

Carbonic maceration. To further build and subjugate tannin, the wine was destemmed after 2 weeks to continue maceration without stalks.

George's leap from an accomplished sommelier to a committed winemaker, from the dining room to the vineyard, underlines a profound commitment to the craft of wine. His intent with Gum Wine – launched in 2022, is to make fresh and savoury styles of wine, that are suited to food. The endeavour is centred on a vineyard in the Yarra Valley, but is complemented by wines sourced from Heathcote and Macedon vineyards. All wines are bottled unfined and unfiltered.