Fruit handpicked and given a foot tread before being basket pressed. Juice was sent to barrel with full solids. Natural ferment with 100% malolactic fermentation for a total of 10 months in old oak. Racked to stainless for a further five months and bottled unfined and unfiltered.

Fruit from Caledon Estate in the Coal River Valley. 60% whole bunch and 40% destemmed. Sealed for five days before its first foot tread and light plunging daily. Wild ferment which lasted 13 days and spent an additional two weeks on skins. Pressed to old oak and matured on lees for 14 months. Racked to tank and bottled one month later, unfined and unfiltered.

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Vineyard managed by Justin (hired by Caledon Estate) from 2024. Sustainable with practices moving to organic from 2025. 500mm-700mm of brown to black clay on top of dolerite. North facing slope. Planted in 2019 at 2222 vines/ha.

Fruit from the Carnevale Vineyard in the Jordan River Valley. 100% whole bunch. Sealed in an oak fermenter before receiving light foot treading after day five. Wild ferment for 14 days and stayed on skins post ferment before being pressed to an old barrique. The wine stayed on lees for 15 months before being racked and bottled, unfined and unfiltered.

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Leased vineyard for V23 and V24 and farmed organically. 800mm-1000mm of red to brown clay on top of basalt. Planted north/south. Average vine age 27 years, planted at 5000 vines/ha. Planted by Robert and Pat Carnevale with a mix of clones with cuttings taken from Moorilla.

Fruit handpicked and whole bunch pressed. Juice was taken from tank with full solids and sent to barrel. Natural ferment with malo finishing in November and staying on lees until April, total of 11 months in oak. Racked to stainless steel and bottled six months later, unfined and unfiltered.

Fruit from the Observatory Hill Vineyard in the Meehan Ranges. 20% whole bunch and 80% destemmed fruit with some juice bled off. Fermented in oak over 16 days with light hand plunging once a day after day five. The wine stayed on skins for more time and was then pressed to an old barrique, maturing for 12 months. The wine was racked to stainless and bottled three months later, unfined and unfiltered.

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Leased vineyard for V24 and V25 and farmed sustainably. 300mm-500mm of hard, grey clay on top of mudstone. East facing slope. Average vine age 10 years, planted at 4200 vines/ha.

Fruit from the Carnevale Vineyard in the Jordan River Valley. Fermented in an oak fermenter with light plunging daily after day five. 14 day natural ferment and stayed on skins a further three weeks before being sent to barrel. The wine stayed on lees for 23 months before being racked to stainless steel and bottled, unfined and unfiltered.​