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Two thirds of the bunches were de-stemmed and fermented in stainless steel. One third was fermented as whole bunches. The cap was handled extremely gently with no punching down with a total of 14 days on skins before being pressed and elevaged for 12 months in 25% new French oak.
| Region | Beechworth |
|---|---|
| Variety | |
| Vintage | 2024 |
| Kind | Red |
| Bottle/Case | Bottle, Case of 6 |