This is a blend of 85% Pinot Meunier 10% Syrah and 5% Chardonnay. The vineyard is elevated at 645m on the deep red, volcanic basalt soils of Tumbarumba, NSW. Pinot Meunier is handpicked and destemmed, whilst 50% remained as whole bunches, the fruit was foot-stomped in a one tonne open top fermenter to commence wild primary fermentation. Here, the juice spends 18 days on skins with a gentle phenolic extraction seeing punch downs occur twice daily. It is then basket pressed to 3 neutral French barriques to complete full wild malolactic fermentation without the addition of bacteria, enzymes or adjustments. The resulting wine is left to mature on lees for 9 months in neutral French barrique until it is racked and blended to bottle.