A blend of 3 vineyards on the Mornington Peninsula. Each vineyard was picked and vinified separately. The fruit was hand sorted and then whole bunch pressed with the juice run direct to a mix of new and older French oak barriques. A natural fermentation completed over the coming months. In total the wine spent 10 months in barrel before being transferred to large concrete vats for a further 2 months maturation before bottling.

"The inaugural release and it's a beauty. It entices immediately with aromas of citrus blossom, ginger flower, struck flint, and warm woody spices. There's a savouriness within alongside grapefruit and pith with lemon-infused creamy lees, grilled nuts and oak spice, all adding layers of texture. It's moreish thanks to a whisper of sulphides and while the fuller-bodied palate is shapely, super fine acidity extends the length and ties everything together." Jane Faulkner, Halliday Wine Companion.