Whitlands Plateau, in the Southern King Valley. Destemmed and soaked on skins overnight. Wild fermented and aged in both stainless and old french oak for 8 months, approx 80/20. Racked once by gravity and bottled 8 months ago with 30ppm SO2. This refreshingly dry vino is unfiltered and unfined.

Hand picked and wild fermented as always. De-stemmed and macerated overnight, pressed and aged in barrel on full solids for 10 months. Racked by gravity and bottled in February 2022 with no additions. Unfiltered and unfined as always. 40 dozen made. Tastes like young mango and butter biscuits.

This wine was pressed to oak with full solids. The lees was stirred throughout malo and then aged in neutral barrels for ten months. 20ppm SO2 was added at bottling with no filtering or fining. It's got nutty lees, texture and subdued stone fruit.

Hand pickled Syrah grown on pink granite from Candlebark vineyard near Kyneton in the Macedon Ranges. Pressed straight into old french oak for wild fermentation and elevage for 8 months. Racked once by gravity and bottled 6 months ago with no added SO2. This refreshing vino is unfiltered and unfined.

Co-fermented whole bunch Syrah with 7% destemmed Viognier. Left undisturbed for 10 weeks to undergo fermentation then gently pressed to old white oak for 22 months. Racked to bottle and left until now. Leather forward with herb bramble and pointed acidity. Slightly cloudy to help protect the wine and minimise preservatives. Bottled with 20ppm SO2. No filter or fining.