This is a blend of two very different Yarra Valley Pinot sites. The red volcanic soil of the Upper Yarra paired with the shallow rocky soil of an old vineyard site in Lilydale on the Yarra Valley floor. One site brings the fruit whilst the other brings structure and savoury characters. Both vineyards were picked at the same time and were fermented with wild yeasts as three small parcels. 20% Whole bunch and 80% destemmed. Elevage was in a mix of French hogsheads (around 25% new) and a 500L clay egg. The wine went through a slow and wild malolactic fermentation over winter and the wine was kept on lees until preparing to bottle in December.