This is a blend of fruit from the two vineyards by the Huon River and displays characteristics of the warm growing conditions that occurred during that summer. Grapes were handpicked, then wild fermented, with 30 to 50% of whole bunches, up to a temperature of 27°. After the fermentation was completed, the wine remained in tank for a couple of days before being pressed off skins straight into 500 L French puncheons. After 14 months, following natural settling in tank, it was bottled unfiltered in September 2017. The total production was 2000 bottles.