Our Viognier vines are planted in a single, 1.6-acre block grown from cuttings taken from Yarra Yering. Fruit was handpicked over several passes to ensure a balance of acidity and flavour development, with a crop level of under 1.5 tonne per acre. Whole bunches were lightly crushed and allowed to soak for approximately one hour before basket pressing. The juice was settled for several days and then wild-fermented in tank, before being transferred by gravity to complete fermentation in four- and five-year-old French barriques. The wine was matured on lees for 14 months. No fining or filtration.