The grapes for this wine were grown on diverse sites across South East Australia, including Victoria and South Australia. It is a blend of 60% Pinot Noir, 22% Chardonnay, 2% Pinot Meunier, 11% Blanc de Noir and 5% Colombard. The grapes were hand harvested and whole bunch pressed to closed fermenters where they were inoculated with “Champagne” style yeasts and cold fermented. At the finish of ferment a proportion of the blend was subjected to a malolactic conversion. A fresh lively nose with strawberry fruits from the Pinot Noir and zesty lemons from the Chardonnay. The palate is lively with fresh fruits, creaminess from the malolactic fermentation and finishes with crisp acidity.