Grapes from the Greenacres Vineyard in Victoria's Alpine Valleys were foot trod whole cluster and allowed to soak for 6 hours before pressing. The goal was to draw body and spice from the flavourful grape skins which set Gruner apart from other white grapes. Fermentation occurred naturally in barrel with plenty of solids. A uniquely refreshing and savoury wine. Added bonus is that it's a chameleon with food (wine pairing secret weapon).

- Little Frances