From Lone Star Creek Vineyard in Woori Yallock and Bulong Estate Vineyard in Yarra Junction.
The fruit was hand picked when the berries were changing from green to gold (the citrus to stone fruit spectrum) and whole bunch pressed to tank for a brief settle. The cloudy juice was put to 500L barrels (40% new) and a 500L clay egg (20% of final wine) and underwent wild fermentations. No malolactic fermentation was encouraged with this wine with 2019 being a warmer year. The wine was kept on lees and was bottled with only a course filtration after 10 months in barrel/clay.