We have known Pete Windrim for years, as a good friend first, and second being the previous winemaker at his family's winery; Krinklewood. He knows an enormous amount about biodynamic and sustainable farming and his new project sees him letting his freak flag fly. Notes from the winemaker below:

Half the Cab Franc had light skin contact and pressed off as rosé. The second half spent two weeks on skins, then pressed off. The Cab Sauv was whole bunch and juice ferment. Final blend brings about an alert wine that’s a delightful deep dive into blackcurrants and redskins and yum.