The super bright green fruit was hand picked from an old vineyard in the Upper Yarra and sorted before whole bunch pressing. The juice was transferred to an 800L Spanish clay Amphora (see photo) for fermentation and maturation on yeast lees before bottling unfiltered.

But how does it taste?

The nose is limey and chalky with a little passionfruit. It's fresh, pure and has a slight "desert earth" character coming from the Amphora. On the palate there's apple blossom and honey dew melon that's held in place by some pretty racy acidity. Lip-smacking Sauv.