Hand picked from the rocky grey portion of Lone Star Creek Vineyard in Woori Yallock.
The fruit was harvested when the berries were changing from green to gold (in the citrus to stone fruit flavour spectrum) and whole bunch pressed to tank for a brief chill. The cloudy juice was put to mostly 500L French barrels for wild fermentations. There was no malolactic fermentation with this wine to keep the tight acid line that supports the bright fruit. The wine was kept on lees and was bottled with only a course filtration after 10 months in barrel.