10% Whole bunch & 90% whole berries, tipped into a fermenter and fermented naturally, plunged once a day for 15 days, to keep bright and fresh.

After 15 days it was pressed direct to barriques.

5% New French oak.

Malolactic ferment finished end of winter.

Matured for 6 months in oak prior to bottling.

No fining or stabilisation, however lightly filtered prior to bottling. Vegan Friendly.

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.