Sourced from the Deanery vineyard, this wine is made from 100% Sangiovese vines planted in 1996, 1998 and 2000. The vineyard features clay loam on shale soft rock as well as sandy loam over deep clay soils, contributing to the wine’s structure and complexity.

Fruit was hand harvested and sorted in the vineyard on April 4 and April 18, 2023. The grapes were destemmed, retaining some whole berries with no whole bunch inclusion, before undergoing a natural fermentation in open-top steel fermenters. Fermentation involved daily hand plunging and pump-overs, with the wine spending two weeks on skins.

After fermentation, free-run juice and pressings were combined, then settled off gross lees for seven days. The wine was aged for 12 months in a 2000L Slavonian oak foudre, followed by six months in stainless steel on fine lees. It was neither fined nor filtered and was bottled in July 2024.

"Bright, with a flood of vibrant fruit, red cherry, raspberry, cranberry and a flush hand of fresh alpine herbs, wild mint, too. The chalky tannins are mouth-coating but intricate, fine and splayed out. It's fun, well made and should be bookmarked for dusk drinking with a barbecue and good company"  93 Points- Katrina Butler. Halliday Wine Companion.