As always, a tiny little parcel from our Waverley Vineyard, just east of Launceston.

We love making this wine, it signals the start of harvest each year, just enough fruit to check everything is working ok in the winery before we get serious.

We try to pick this before it gets ripe, theres always plenty of flavour, and I want the acidity to keep the wine vibrant. Whole bunch pressed straight to barriques, wild ferment, topped and left on lees for 5 months before being racked to tank and bottled soon after.