Beechworth, Victoria

Mostly destemmed and crushed ferments. One small all whole bunch ferment, blended back to around 15% whole bunches. All wild ferments with around 15-20 days cuvasion. MLF and ageing in barrique, one in six being new. Ten months in oak, then five months in tank for fine lees tightening before bottling. - Tessa Brown, Vigneron