The secret to great wine remains in becoming a part the environment and working with the laws of nature. At Port Phillip, any waste water is recycled through eco-sensitive wetlands, in which indigenous plants naturally treat and recycle the water for reuse as irrigation. Pinot Noir is hand picked and the grapes are destemmed, a portion are retained as whole bunches, into a collection of well seasoned, massive oak foudres, for a term of maceration and wild indegenous yeast fermentation. Upon completion, batches are transferred to a mix of new and prior use French oak barrels, for spontaneous malolactic and seventeen months maturation, bottled without fining or filtration.