A surf trip to California in 1999, supported by some winery work with his winemaker uncle on the central coast, turned Shaun Crinion’s fledgling interest in wine into a lifelong obsession. Over that time, his winemaking philosophy has evolved into a light-handed approach of minimal intervention and scant addition, focusing on the pure expression of site and fruit – ‘I’m a traditionalist, hands-on winemaker and I like it that way.’ With that confidence of direction, Shaun started his own venture in 2009, ‘with the view to make high quality unadulterated wines from special patches of dirt at realistic prices.’

A blend of upper and lower Yarra Vineyards - Clones P58, I10V1 and Dijon clones 76 and 95 - from vineyards in St Andrews, Macclesfield, Steels Creek and Seville. All fruit is hand-picked and cooled overnight, followed by whole bunches being lightly crushed by foot before a long pressing when the un-sulphured juice is transferred straight to oak. The oak is a combination of 80% old and 20% new French Barriques, Puncheons and Demi-Muids. Ferments are allowed to start naturally (wild) and complete with no temperature control. The wine is not battonaged and left on lees for 10 months where some MLF may have occurred, but not encouraged, and SO2 is added when the wine is ready for it. The wine is lightly filtered before being bottled un-fined.

Pale yellow in colour with a green hue, with aromas of white peach, citrus blossom, grilled cashew and toast - this is classic Yarra Valley Chardonnay! The palate shows delicious stone fruit flavours with texture and fullness. It’s all underpinned with a laser sharp pink grapefruit acid line, delivering an overall delicate, long and flavoursome wine. This will develop well into 5-8 years.