Fruit is sourced from the mature Walsh vineyard, Mt Coghill, Eastern Peake Victoria.
This wine is vinified in small open wax lined concrete fermenters. Completely de-stemmed with spontaneous fermentation from indigenous yeast. The wine then spends three weeks of extended maceration post ferment. This wine then spends 14 months in oak post malolactic fermentation. Remaining unfined, unfiltered and to quote the winemaker "untinkered".