Over my years of learning about wine, I saw that the best producers focus on their fruit. I work with the growers who have great plots and the best capacity to grow predictably top quality fruit, sourcing from what, I think, are two of the most interesting wine regions in Australia. I find Gippsland (the location of the winery) to be a great source of Pinot Noir. I also source fruit from Heathcote, which consistently produces well-balanced, refined wines, particularly Shiraz.
All grapes are destemmed and vinified in Gippsland with varying percentages of whole bunch and lengths of maceration pre and post fermentation, depending on the vintage. All wines are aged for a minimum of 15 months in 100% French oak barrels.
All fermentations are natural and resulting wine is un-finned. Cool fermentation temperatures and small batch volumes produce wines that are expressive and elegant with a balance of age ability and approachability upon release.
