Region: Yarra Valley
Variety: Cabernet Sauvignon
What's in the glass: We picked the fruit in the first week of April, giving a corner of each one-tonne fermenter the classic foot-stomp treatment before sealing it up for some carbonic maceration magic. After 11 days, we destemmed the fruit into a large stainless-steel fermenter to finish, with gentle pump-overs twice daily for another two weeks. From there, it was pressed off skins into a mix of old puncheons and stainless steel, quietly evolved until bottling in early December. – Winemaker's note
Farming: Sustainable
Vegan Friendly: Yes
