60% Gundagai fruit, 40% Mallaluka vineyard fruit. Whole berry fermentation using indigenous yeasts. Basket pressed into seasoned French oak barriques and puncheons for 10 months maturation. Blended before bottling. No fining or filtration.

Fruit forward and plump, with a delicious high acid finish to couple the savoury tannins. We love this wine and you should damn well know what to eat with this… Blistering crust pizza of course!