The fruit is whole cluster crushed, pressed then drained off into tank for settling.

Primary fermentation takes place in barrique and tank with approx. 15% new oak used Volcanic top soil with varying limestone and basalt and flint stone depending on site.

Patrick's first vinous whiff probably came whilst climbing the Cambrian hills north of Central Victoria on a farm his family once owned. All grown up and married, Patrick and Megan live and make wine on their own farm in the Strezleki ranges, Gippsland, Australia.