Overview: Savoury, fruit driven Upper Yarra goodness!

Winemaking: Whole bunch pressed (free-run only) and wild, barrel fermented in one 4 year old puncheon; no malo-lactic or lees stirring; only 60 dozen made.

Alcohol: 12.5 %

pH: 3.25

TA: 7.5 g/L

Region: Yarra Valley

minimum 6 units (straight or mixed)