Fruit from Pipers River, given a light foot tread and basket pressing. Juice sent straight to barrel with full solids. Natural ferment, with malo finishing in November and staying on lees until March. Racked to stainless before being bottled three months later, unfined and unfiltered.

100% whole bunch fruit from a single vineyard in the Coal River Valley. Wild fermented in oak over two weeks and spending a further two weeks on skins. Pressed to old barriques, maturing on lees for 18 months. Racked to tank before being bottled, unfined and unfiltered.