Vintage.

Possibly the first "classic" vintage I've ever experienced in the Hunter. "Classic" as the older guard call it refers to how grapes for table wine where never picked until February rolled around. 2023 was exactly this, we didn't pick a grape in January.

Vineyard.

The pinnacle of our Mount View Estate, fruit taken from vine selections from the three oldest blocks on the site: Dairy Hill, Briar Hill & Red Hill.

Winemaking.

Handpicked and brought straight to the winery, the fruit was destemmed and crushed into small open top fermenters where it underwent a cold soak before indigenous yeast built up enough strength to engage the fermentation. Post ferment the wine was pressed off into our small amphora jarre where is underwent natural malolactic fermentation and remained until the following summer before being minimally handled into a bottle.

Cellaring.

Drink now through the next decade.