An exciting new collaboration between Doug Lilburne, a Chef from New York and more recently a winemaker in California and Ben Haines with winemaking roots embedded in Yarra Valley.
The commonality between the pair is a shared drive for preservation of place from vine to wine. Seeking pure wines using the best ingredients and allowing them to express their character through the lightest touch possible.
They are working with local vineyards to move away from using synthetic sprays to adopting natural approaches with long term sustainability in mind.
Coldstream, Yarra Valley
Viognier (90%) and Marsanne whole bunch (10%) fermented on skins for two weeks then pressed to tank
Naturally settled before bottled with some retained dissolved CO2