Hand-picked, all fruit is chilled overnight to 12 degrees Celsius. The MV6 was fermented as 100% whole bunches, while the G clone was destemmed, soaked cold for five days, then allowed to warm gently into a wild ferment. All parcels were matured in French oak – 25%new, 75% older –for 10 months in 225L barriques, Taranasaud, Vicard, and D&J. Racked to blend, no fining, no filtration. Bottled by gravity.
Product of Yarra Valley, Victoria.
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