This wine’s got roots in Chablis, a nod to the Jura, and a foot in the Adelaide Hills. Taras started it in 2011, blending elements like battonage, hints of malolactic, and touches of new oak, balancing between gentle oxidation and tight reduction. 2021 brought a new era, shifting vineyards from Lenswood to the energetic, high-altitude slopes of Piccadilly, where it’s been ever since. Hand-harvested, whole-bunch pressed, and naturally fermented in a mix of seasoned and new Burgundian barrels, the wine aged for six months before bottling with just a hint of sulfur. Pure, expressive, and unfiltered.