Mill's self-confessed 'park wine' is drawn from Spring Lane Vineyard in the Yarra Valley. This is one of his three 'seasonal' 2017s; a trio of joyful, thirst quenching numbers made to be drunk in the Spring and Summer (and won't last long due to their limited production). Think Australian "Beaujolais" for North America's Spring awakening.
The grapes are handpicked and fermented as whole bunches (carbonic maceration) for 30 days, then pressed to old oak and stainless steel for 2 months, bottled unfined and unfiltered. The word 'gulpable' leaps to mind due to its juicy, bright and playful characteristics. Gary suggests lightly chilling it down before enjoying.