This will be one of the more unique expressions of new world Viognier that you are likely to taste. This naturally fermented white displays notes of toast, honey and vanilla, hemmed in by wonderfully vivid notes of nectarine and ripe stone fruit. This is savoury, herbal and tart, a lean iteration of the grape, with a touch of apple cider funk on the finish.

A short drive from the city of Melbourne is the region of Yarra Valley. With fluctuating elevations, staggered rainfall, windy spots and varied soil types it is exceptionally hard to box the region into producing a single style or a single grape as the 'textbook Yarra Valley' expression. Enter Sally and Tom Belford to make the tapestry of the region even more rich and diverse. The Belfords lean towards low intervention styles and are considered part of, if not leaders, in the natural wine community in Australia. Located in the Steels Creek they endeavour to make wines that express the site as best as possible without leaving their finger prints. Fruit is sourced but they also have holdings where they have total control over the fruit. Ferments are not altered in any way, neither fined or filtered. Minimal sulphur is used at bottling but otherwise this is a project to capture the site and vintage in the bottle without additions.