The fruit was sourced from The king Valley in Victoria, Koombahla vineyard, Whitefield.
Whole bunch pressed to 60% yield, and filtered. The juice was then shipped to Mallaluka winery where it fermented with indigenous yeasts, 40% in one year old French Oak Barriques and the rest in stainless steel. Settled for 3 months in the fermentation vessels, then racked off lees before bottling. SO2 used as a preservative. No other additions or fining. Lean and clean with citrus, straw and pear.