Camp Hill, 2025

Weighty and powerful in the mouth, then a snap of bright acid pulls it straight back into line.

Half a hectare of north-facing vines on rocky red volcanic soil, 250 metres up at the highest point between the Strzelecki and Great Dividing Ranges in Gippsland. Planted in 1998 and sustainably farmed, it was bottled on its own by Patrick Sullivan for the first time in 2025. Whole bunches pressed, fermented and aged in barrel for ten months. This is the big one of the set: white peach, ripe nectarine, lemon zest and hazelnut, real weight, then bright acid and a long, mineral finish.