Once hand harvested with careful sorting in the vineyard, the bunches were partially crushed by foot and very gently pressed, directly to barriques. Natural fermentation occurs in 33% new oak barriques (Francois Freres MOG, medium toast, Dargaud & Jaegle Vosges, medium toast) with 100% malolactic fermentation. Lees ageing in barrel for 12 months, followed by four months in stainless steel on fine lees, before racking (according to the new moon) and bottling, unfined and unfiltered, no stabilisation. The only addition to the wine is a small dose of sulphur. No refrigeration used throughout the winemaking process.

Wilimee is a small family-run vineyard in the Macedon Ranges.

At an altitude of 600m, the cool climate is perfect for Chardonnay and Pinot Noir.

They hand pick the grapes that they grow on rare Cambrian soil, some of the oldest in Australia. The vineyard is next to a sacred quarry, once mined for its greenstone, which was used to make stone axes by the Wurundjeri people. Wilimee Moor-ing means 'Place of Stone Axe'.

Their vines were planted in 1982, making them some of the oldest in the Macedon Ranges.