Grapes, sourced from the Willow Lake vineyard, sited in Gladysdale, Upper Yarra Valley, were handpicked in late March 2019. This fruit was chilled overnight then sorted by hand, discarding any sub-standard bunches. The bunches were then gently destemmed into an open top fermenter. Cold soaked for 2 days before inoculation with pump overs occurring twice daily by hand.. Minimal sulphur was added at the completion of malolactic fermentation. Matured in new and seasoned French oak puncheons for 9 months and bottled in February 2020.