Sourced from a clever mix of upper and lower Yarra Valley sites — Macclesfield, Steels Creek, Seville and St Andrews — Shaun blends fruit from multiple clones (P58, I10V1, Dijon 76 & 95) to capture a complete picture of the region. The fruit is hand-picked, foot-crushed, gently pressed and wild fermented in a mix of old and new French oak. No stirring, no tricks, just careful, considered winemaking.
In the glass, it’s all white peach, lemon pith, cashew and struck flint. The palate strikes that sweet spot between texture and tension, finishing with a fine grapefruit snap that gives it real drive. Elegant, balanced and sophisticated
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