Vineyard - Shiraz fruit was sourced from the Rice vineyard near Stawell in the Grampians region. Garry Rice is not organic, but generally follows organic protocols - in some years he takes it even further and uses no sprays at all. This is essentially down to good planning - he planted his vineyard on a site that doesn’t have the disease pressure that demands multiple sprays year after year.

Winemaking - 40% destemmed and plunged, 40% destemmed then the cap rolled by hand, 20% sealed up as wholebunch until pressing. Pressed to predominately old neutral French oak with a small amount of new French oak. Matured for 6 months, racked once.

Wild yeast fermented, unfiltered and unfined. No adds apart from sulphur.

Vegan friendly.