Vineyard - Fruit was sourced from the Rice vineyard near Stawell in the Grampians region. Garry Rice uses organic practices (not certified) - in some years he takes it even further and uses no sprays at all. This is essentially down to good planning - he planted his vineyard on a site that doesn’t have the disease pressure that demands multiple sprays year after year.

Winemaking - 67/33 Cabernet Sauvignon/Merlot. Made in two batches. The Merlot was destemmed, then worked and plunged once a day. The Cabernet Sauvignon was destemmed and rolled by hand once a day. Skin soak was 22 days. Two thirds of the oak used was new, the rest older neutral French. The wine spent 13 months in barrel. Both batches were wild yeast fermented, unfiltered and unfined. The only addition was minimal sulphur. Under cork with a wax seal.

Vegan friendly.

Available in 6 and 12 packs. 10% off 12 packs.