The 2023 vintage is the first year the fruit was sourced almost entirely from the estate vineyard in the upper Yarra Valley, with just 15% of the blend coming from small parcels in Yarra Glen and Kangaroo Ground. The ferment included about 20% whole bunches, lending spice and fine tannin to the wine. After 20 days on skins, the wine was pressed to mostly old French barriques (5% new) for a short maturation.