Wine Making
Eight individual parcels were hand-picked over an eighteen-day span from four Shiraz clones grown across six specifically selected Yarra Valley blocks. The fruit was hand-sorted before being destemmed or gently crushed to small open vats. Select parcels received judicious stalk inclusion to enhance aroma, complexity, and tannin structure.
Natural fermentation was allowed to initiate before inoculation with a varietally-enhancing yeast strain. Gentle hand-plunging was carried out once daily to extract flavour and tannin with finesse. Cuvaison extended for three to four weeks on skins, with the wine then matured exclusively in French oak before bottling. A total of only 1,788 bottles were produced.



