Sourced from non family owned, grower vineyards in Red Hill on the Mornington Peninsula. 13% new oak, 40% malolactic fermentation. Fermentation in a combination of new and old oak and ceramic egg.

A smokey, creamy and zesty nose, with some honeysuckle lift. The palate has melon, fig and peach, with a touch of cashew and creamy new oak complementing the long finish.