Certified organic, Grenache 60% and Mourvèdre 40%. The fruit was sourced from two parcels in the Nagambie Lakes region in Central Victoria, where the soils are a combination of clay, sand, silt and gravel with topsoils rich in iron oxide. The Grenache was hand-picked in late March and fully destemmed, then fermented wild in cement at warm temperatures with regular pump-overs for two weeks. It was aged in old hogsheads. The Mourvèdre was hand-picked in early April and whole-bunch pressed to stainless steel for a cool ferment before resting on gross lees for a few months. The two wines were blended in early summer, then bottled unfined and unfiltered in late December.