Vineyard - I've been farming the Cottles Bridge vineyard near Hurstbridge since 2015. I follow organic practices, using only copper and sulphur sprays, mulches and manures. No herbicides.

Winemaking - 50/50 Caberent Sauvignon/Cabernet Franc. The fruit was crushed and macerated for 3 hours, then basket pressed to old neutral French oak. Matured for 6 months on lees. Wild yeast fermented, unfiltered and unfined. No adds apart from sulphur.