"From Lou Primavera's '01-planted vineyard at 300m on red volcanic soils in Woori Yallock. A deep, bright crimson. A more concentrated and brooding Primavera. Aromas of damson plum, dark raspberry, lightly crushed violets and star anise. It's concentrated on the palate, too, with persistent and textured tannins that'll ensure this ages slowly and gracefully over a decade or more. Different from but equally as good as the Bastard Hill, which shares the same soil but is at higher elevation." - Philip Rich

Handpicked, fermented in a combination of small oak fermenters and stainless-steel open vats. Each clone was fermented and matured separately. The 115 was fermented with 100% whole bunches while the MV6 and G clone were 100% destemmed. The destemmed batches a 4-day cold soak before the start of fermentation. The ferments spent between 18 days on skins, with gentle mixing throughout that time using gravity. The resulting blend is 16% whole bunch fermented.

All parcels completed malolactic fermentation and were then matured in French oak Barriques (225L) – 18% new, 82% seasoned – for nine months. The wine matured in oak and kept in contact with its lees before blending in November. Bottled by gravity. No fining. No filtration.