This wine comes from one of the coolest areas in the country, Gippsland, in the south-east of the state of Victoria. This under-the-radar but increasingly popular wine-growing region enjoys an oceanic climate tempered by the cool breezes off the Tasman Sea. The terroir features very poor, finely-structured clay-loam soils, favouring vines that root deeply and suffer just enough to produce concentrated berries. The grapes are harvested by hand, at perfect phenolic ripeness, with a strict sorting process in the vineyard. Fermentation is spontaneous, triggered by the natural yeasts, in open vats. Extraction is gentle, with manual punching down to preserve the finesse of the tannins. The wine is aged for 15 months in French oak barrels, 25% of which are new. The wine has a deep ruby colour, enhanced by a garnet sheen. The nose is subtle and complex, combining aromas of red berries, violets, undergrowth, black tea and white truffle. On the palate, the wine is silky in mouthfeel, held up by chiselled acidity and very fine tannins.