The wine receives 30 days of maceration on skins, with additions of less than 10% Syrah saignee and Chardonnay added for complexity. Fermented in neutral barrels, then rested a further six months in neutral oak and naturally stabilized with no additions made bar sulphur at bottling, and no filtration.

Vignerons Ray Chen and Josh Liu have formidable qualifications and experience internationally, covering work in France, Australia, NZ, China and USA. Reconnecting in Australia, they knew it was time to establish a local label, with a focus on sustainably farmed Victorian fruit and minimal and considered winemaking raising thought provoking wines of nuance.