Made at Yering Station, the fruit for this wine was whole bunch pressed and then the juice transferred to a combination of 500-litre French puncheons and barriques for fermentation, 30% new oak. Both natural and inoculated yeasts were used for fermentation, with the wine resting on its nourishing lees for 10 months. No malolactic fermentation was carried out on this wine, which in part accounts for its strikingly racy, citrussy personality. Kudos to Garry and Julie Hounsell for not increasing the price of this wine, in spite of its spiralling quality.