I find that wine best shows varietal character and terroir when using ambient yeast. This wine was fermented in French Oak barrels, which had seen two previous vintages, for about three months before being bottled.

With a love for all wines but strong interest in Australian wines they took a trip there to discover what made the wine so unique. The Spirit of Australia was discovered and returned were three friends and the idea, not to take yourself too seriously, enjoy your family, friends and anyone else that would like to join you in a glass of wine, breaking of bread and a good laugh.