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Our philosophy is make wines in a low intervention way, with minimal sulphur and no other additions. Wines are carefully handled, only racked once post fermentation to high quality French Oak barrels, then to tank for bottling. No fining or filtration. • Fruit is source from and made in Orange, NSW. • Low yielding vines (15-20+ yrs old), grown above 1000 metres. • All fruit is handpicked and processed. • Only 110 dozen produced. Tasting notes: Floral nose of red and dark cherry, nutmeg, briar and cedar. This wine is more fruit forward than the 2016 and a fuller wine. It will develop further forest floor undergrowth, mushroom and truffle tones. This wine is 50% whole bunch, which brings a spicy cedar palate, fine powdery tannins, balanced by natural acidity. About the winemaker: Adam has worked vintages for premium producers across Australia and New Zealand including Crawford River and biodynamic producer Hochkirch/Tarrington Vineyards.

Printhie Chardonnay is a great example of what Orange has to offer beautiful aromas of citrus and stone fruit with a well balnced palate of fine acidity and subtle French oak.

Logan Sauvignon Blanc has delicious aromas of passionfruit, lime and sage. The palate zings with flavours of guava and pink grapefruit before a long minerally finish.

Glowing green gold in colour, Carillion The Crystals Chardonnay displays aromas of lean fig and pineapple with a subtle layer of grilled cashew. Lean mineral complexity leads into fresh lime and grapefruit held up with hints of vanilla from quality French oak. Perfect for a summer picnic.

Single vineyard wines made from selecting the best possible parcel from the best blocks in the vineyard to produce a wine that is truly expressive of the variety, region and terroir. A no compromise approach to winemaking and blending produces wines that are the pinnacle of the Carillion range.

A fresh and tropical fruit driven Sauvignon Blanc from a vineyard perched 930 metres above in Orange, NSW. Lemons, passion fruit, touches of grapefruit plus a faint lick of lychee. Seven days on skins has added some texture through the mid-palate. Crisp to finish, a good drink all up.

Viticulture: This fruit was grown in the cool climate region of Orange in NSW. Winemaking: A specially selected aromatic yeast was chosen while fermentation occurred in stainless steel.