Made by Richard McIntyre (Moorooduc Estate) and Martin Spedding this was macerated for 5 days pre-ferment. A 100% wild yeast ferment was completed (total 20 days on skins) before the wine was pressed and juice placed into 30% new and 70% old French oak barriques. 100% MLF in barrel and, after 12 months in oak, was lightly fined with egg white and bottled unfiltered. With yields of less than one tonne to the acre, this has terrific concentration and the palate is bursting with crunchy red berry fruit, spice and all balanced by fresh acidity and firm, silky tannins.