This comes off the same great site as the Marsanne, on the Yarra Glen/Dixons Creek boundary. In 2017 a combination of whole-bunch, whole berry and crushed fruit was managed in small fermenters. Each portion spent between 14 days and three weeks on skins. During this time a mixture of hand plunging, foot stomping and pumping-over was used, depending on the stage of ferment, with the aim to build structure within each ferment. Each portion was pressed separately. Malolactic occurred in barrel. 20% new oak, no fining and no filtering.