The team at Innocent Bystander work with like minded growers to assemble the finest fruit. Components from great Victorian vineyards are determined each year to create a consistent style from one vintage to the next. Grapes are destemmed into small open fermenters, a deliberately small portion is incorporated as whole bunches. Treated to a cold maceration before a mainly wild vinification, ferments are plunged and drained regularly, while some experience a post ferment maceration to soften tannins. The wine is pressed, settled and gravity drained to a selection of exclusively French oak barriques and puncheons for malolactic and extended maturation.