Taras Ochota settled in Australia with his wife Amber after studying Oenology and travelling the world's vineyards to learn everything he could from other winemakers. Back home he adopted a holistic approach influenced by small biodynamic producers and therefore the grapes are grown organically on old bush wines, grape picking decisions "made purely on natural acidity" and a particular focus on the wine's texture.
100% whole bunch Barossa Mourvèdre planted on sand in 1869, Very low yield and bio-dynamically farmed (certified)
The must is soaked at low temperature for about 5 days, and fermented with wild yeast. Followed by carbonic maceration for 8 days on skins and stalks. The wine is than pressed and matured in French barrels for 3 months, light SO2 addition during bottling.