Single vineyard, hand harvested, fermented wild with 20% whole bunches. Aged in neutral oak for 10 months before bottling, unfined and unfiltered.

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.