This wine is a blend of seven vineyards on the Mornington Peninsula and comprises of seven clones. The fruit from all sites was handpicked and then transported back to the winery where it sat in a cool room overnight. 50% of the fruit was whole bunch fermented.
All the remaining fruit was destemmed and cool soaked for 4-5 days until Indigenous fermentation took place. The primary fermentation took between 7 - 10 days after which the skins were gassed and remained in fermenter for 4 weeks post maceration. Natural MLF finished within 12 weeks, after which time the wine was sulphured.