A surf trip to California in 1999, supported by some winery work with his winemaker uncle on the central coast, turned Shaun Crinion’s fledgling interest in wine into a lifelong obsession. Over that time, his winemaking philosophy has evolved into a light-handed approach of minimal intervention and scant addition, focusing on the pure expression of site and fruit – ‘I’m a traditionalist, hands-on winemaker and I like it that way.’ With that confidence of direction, Shaun started his own venture in 2009, ‘with the view to make high quality unadulterated wines from special patches of dirt at realistic prices.’

A blend of cool upper Yarra vineyards and selected Valley floor sites (predominately MV6 clone with a small amount of D5V12). Winemaking employs minimal intervention and more traditional techniques; cold soak, wild yeast, foot plunging, open ferments, 30% whole bunch with natural MLF and only 15% new oak. 10 months on full lees with no additions except SO2. Bottled by gravity, un-fined and unfiltered. 

This wine opens with smoky whole bunch character but with air, beautiful red berry fruits (raspberry and cherries), chinese five spice and mocha develop. Flavours are round and deep with dark cherries and smoky savour tannins leading into a soft silky finish. This wine, while young, benefits from airing via a decant or opening early.