Fruit was sourced from Nockton Park vineyard located between Butchers Hill and Cooinda Vale right in the centre of the Coal River Valley. The fruit was chilled to 5 degrees then whole-bunch pressed to tank. Settled at ambient then racked to barrel for wild fermentation. Matured in a mixture of barriques and puncheons for 7 months on lees with minimal stirring. No new oak but predominantly 1 and 2nd year fills.