This wine's aromatic white grapes were harvested from cool-climate vineyards around Victoria. After picking and pressing, the juice was frozen solid, then left to thaw gradually, releasing a dense, syrupy liquid rich in sugar. Given the intensity of the natural sugar content, fermentation wasn't guaranteed. Once moved to barrel, though, the must took on a spontaneous fermentation that unfolded gently over eight months. The finished wine carries 150 g/L residual sugar at 11.5% alcohol.