Sourced from the south-facing parcel of the Bull Swamp vineyard in Warragul, planted twenty years ago on Baw Baw Shire's red volcanic soils and dry-grown since establishment. The site consistently produces wines with bright acidity, texture and length, with the volcanic soils and cool Gippsland climate bringing both flavour and tension.

The 2025 season began cool and wet before an early flowering led to an earlier, warmer harvest. Handpicked on 1 March, the fruit was gently whole-bunch pressed and settled overnight before wild fermentation. The wine matured for eleven months on lees in French oak, including one new light-toast barrel (20%), with occasional bâtonnage, before spending a further two months in stainless steel prior to bottling.