A blend of three vineyards in Balnarring produced this year’s wine, including the Quealy’s organic home vineyard where the mature, dry-grown vines, shallow clay soils and restricted volume are some of the keys to the character. The fruit was whole-bunch pressed and left to settle overnight without sulphur. Twenty per cent went into Francois Frères puncheons for just four weeks (to soften the barrels for the Pinot) before being blended back with the stainless-steel component.