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 - 67/33 Cabernet Sauvignon/Cabernet Franc. Made in three small batches. The Cabernet Franc was sealed up as whole bunches for 2 weeks of carbonic maceration before destemming to complete fermentation, then basket pressed. The two batches of Cabernet Sauvignon were destemmed, then plunged once a day - one batch was on skins for 21 days, the other a longer soak for 28 days. Both were basket pressed. One third of the oak used was new, the rest older neutral French. The wine spent 13 months in barrel. All batches were wild yeast fermented, unfiltered and unfined. The only addition was minimal sulphur. Under cork with a wax seal.