From an old vine Upper Yarra site. Super cold end of the Yarra in a warm year, ended up looking like a cold climate vintage (if that makes sense). Roughly 30% whole bunch, entirely wild yeast. Saw a fair bit of air early in the ferment (lots of plunging, and very slow start to the ferment), and maintained healthy yeast throughout. Around 25% new oak for 12 months, all French barriques. 12 months bottle age before release.