This wine was made in small batches from a handful of vineyard sites, predominantly in Henty, with a portion from Geelong. In Henty, fruit comes from Jack and Lois Doeven's Drumborg Vineyard (schist) and Angela Vaughan's vineyard (clay and limestone). The Geelong fruit comes from Hillside Haven in Anakie (Quaternary basalt over granite).
Each batch was fermented with wild yeast, with partial barrel fermentation in new oak. Some batches had up to two days on skins and others none. The wine was then aged on fine lees in foudre and large-format oak before bottling in August 2026. The mild vintage produced good-quality fruit and a wine with beautiful aromatics. Henty is one of the coolest GIs on the Australian mainland, and as usual, this beautiful corner of Victoria delivered low yields and high-quality fruit.