The grapes for this wine are sourced from the Lightfoot & Sons vineyard in East Gippsland.

The vineyard sits on a ridgeline that overlooks Gippsland Lakes, and is situated between the foothills of the Great Dividing Range and Bass Strait.

The soils are Terra Rosa over Limestone with an altitude of 60 metres above sea level.

Vinification:

Fruit is handpicked and de-stemmed into 3t open fermentation tanks, where 30% whole bunches are added.

Must is cold soaked for four days prior to wild yeast fermentation with no temperature control used.

Open ferments are hand plunged daily.

Wine is gently pressed off skins and run straight to French oak for maturation on lees.

Approximately 30% new oak is used, being larger 300 & 500 litre barrels.

Following maturation (10 months), the wine is carefully racked and bottled with no filtration or fining.