The fruit for this wine is grown by a top bloke named Simon with admirable help from Andrew, a shit hot bowls player and also a top bloke. Said vineyard is in Gruyere in the heart of the Yarra Valley and is full of ironstone buckshot which I love in vineyards.
50% whole bunches were included in this ferment. Pressed after 20 days in a big square open fermenter and sent to old oak barrels for six months maturation.
