Vintage 2019 provided the perfect conditions for the production of Noble wine with a long cool summer providing a late ripening season with cool nights and clear days allowing for a late Botrytis infection that could develop slowly throughout the autumn months.

Hand harvested from the Gorse Laneway Vineyard at Cactus Bay, the fruit was foot stomped and left to soak for 48 hours before an extremely long and gentle pressing. The pressed juice was clarified and fermented long and cool in stainless steel stopping naturally with plenty of residual sugar and acid.