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From the Saltwater River vineyard site, the first pick and best fruit we could find. Pressed directly to a new Maison Moussie 500l barrel for 12 months, an oak barrel that does not see open flame when bending, by using hot lava stones the oak is slowly bent to create the barrel. This is one of the first barrels to land in Australia. It gives off more subtle aromas however allows the fruit complexity to integrate on a whole new level of elegance. 

One single barrel made with a lot of attention to details, we have no problem saying the Montrachet of Tasmania.

Art done by Stephen Cherrie, depicting one of the most iconic landmarks in Tasmania and also represents the feel of the wine. Complex layered elements, complete fruit, perfect line of acidity and long finish. Spectacular fruit fermented and aged in spectacular oak.