This wine comes from the Gippsland region in the state of Victoria, in south-east Australia. The terroir is characterised by a cool oceanic climate, influenced by Tasman Sea winds, and poor clay-loam soils rich in ancient organic matter and iron oxide. These conditions produce elegant wines with natural acidity, precise fruit and a mineral structure. The grapes are harvested by hand into small crates, and meticulously sorted by plot. Fermentation is spontaneous, using natural yeasts, in open vats, with a small percentage of whole bunches. Extraction is gentle, with manual punching down. The wine is then matured for 12 months in French oak barrels, including a small proportion of new wood. The wine is light ruby in colour with hints of garnet. The nose opens with aromas of wild raspberry, morello cherry, rose petal, black tea and damp earth, with deeper notes of undergrowth and clove. On the palate, the wine is supple, lively and distinctively delicate. The wine is fluid in texture but flavourful, with silky, well-integrated tannins.