Three separate picks over seven days for different textural elements. All destemmed, and fermented on skins for an average of 10 days. 75% aged in old oak, with 25% aged in stainless for some fresh zing. All wild ferment, full malolactic fermentation in the spring, bottled unfiltered.

A small vineyard in Harcourt North, Central Victoria. Harcourt is a cooler pocket located inside the Bendigo GI, and their vineyard sits up high above the Harcourt Valley on a granitic ridge running to north westerly of Mount Alexander. The vineyard sits at approx 500m ASL and is one of the highest (and probably coolest) vineyards in the Bendigo GI. The vineyard soils are composed of granitic slabs and boulders, interspersed with sandy decomposed granite. They have been farming this vineyard themselves for a few years now, using organic practices.