The Sam Miranda vineyard is a 120 hectare property which sits at the foothills of the beautiful Victorian Alps. With 12 hectares currently under vine, the site displays the perfect growing conditions for wines.

The fruit was machine harvested in the night and left in the bins for 24 hours. The must was allowed to just start to naturally ferment on the skins and then the clear juice was sucked out via a screen with no maceration of the skins.

The juice completed fermentation over the next 6 weeks at a chilly 10 c and the finished wine was lightly fined and then bottled in October