Vinification
100% handpicked and whole bunch pressed. The juice was then transferred directly to barrel by gravity with no settling, taking full lees. Fermented in 500L French oak puncheons. 20% malolactic fermentation. Matured for 9 months in new and used French oak – 10% new, 90% seasoned, Mercurey, Taransaud and Dargaud & Jaeglé.

Vintage notes
2023 was a small, high-quality vintage in the Yarra Valley. The season was defined by a cool Spring, a mild growing season, cool nights, and medium to high rainfall. 2023 was one of the coolest and latest harvests on record, with our first pick starting two and a half weeks later than the previous average. The grapes in 2023 had lovely fruit concentration with bright natural acidities.