A blend of Sauvignon Blanc and Semillon de-stemmed and kept on the skins for 2 weeks. The grapes hail from the biodynamic Wild Dog vineyard in Warragul South, West Gippsland, which is co-farmed by William Downie & Patrick Sullivan (and now ARC). Their first maceration wine has a beautiful bouquet with notes of passionfruit and orange blossom while the palette has a zingy acidity and a nice amount of grip. 10ppm SO2 added in the lead up to bottling. 60 dozen made.