Hand-harvested from Toolangi’s 2001 plantings of MV6 on their E Block. This is a parcel that delivers lower than average yields for the site, so more drive and intensity. Fruit was mostly de-stemmed (25% whole bunches retained vs 75% whole berries) and naturally fermented in open-top wooden fermenters. In total, the wine spent 21 days on skins before being pressed to French oak (15% new) for nine months. Bottled unfined and unfiltered.