According to Alex, Matthew and Glen, their winemaking project was born around a table, under a blood moon (maybe a few bottles in also?!). Most fruits are picked from the Yarra Valley, following the lunar cycle.
Their words : "We made this wine in three batches, wholebunch, destemmed and crushed. In terms of maceration the first two were treated super gently - just rolled by hand or foot stomped - and were on skins for 24 days. The crushed batch was plunged in a more traditional way and was on skins for 16 days. The wine matured for 9 months in old French oak, racked once. Wild yeast fermented, no adds apart from minimal SO2, no fining or filtering."