A blend of seven vineyards across the sub-regions of Tuerong, Main Ridge, Shoreham, Red Hill, Red Hill South, Merricks and Flinders. A combination of handpicked and machine harvested fruit. 20 percent of the blend was fermented with 100 percent whole bunch. Every ferment was left on skins for a minimum of 4 weeks, with some batches reaching 9 weeks for tannin development. 5 percent new French oak. Bottled with just one minimal SO2 addition before bottling. – Will Byron, Onannon
