This is a combination of Nebbiolo clones from the A and C Blocks of Willoughby Bridge vineyard in Colbinabbin. Both blocks sit on fine iron- and clay-rich soils with a north-south orientation. Fruit from A block was picked on 19th February and immediately pressed to tank before finishing fermentation in seasoned puncheons. Fruit from C Block was picked a few days later, inoculated with some of the A Block ferment and vinified in concrete. The wines are racked and blended before resting in old puncheons and hogsheads. According to winemaker Pat Underwood, “only the most aromatic and slinky barrels” are used for the Super Juice blend. The wine was bottled without additions or filtration. Pat’s thrilled with what he calls “the balance of energetic fruit and huge perfume.