The Dicey Brothers are renowned winemakers based in Central Otago, New Zealand. Before starting their label, they gained invaluable experience by working with well-known wineries in the region, including Mount Difficulty and Peregrine. They have established a reputation for producing some of the best wines in the region, with a deep understanding of the terroir of Bannockburn. Their wines are highly sought after by wine enthusiasts around the world.

Fruit was harvested mid-season. Destemmed, pressed to tank for 10 days‘ cold settling before clean juice was racked with light lees. Indigenous yeast fermentation, cooled naturally with 25g residual sugar. Left on lees for six months, bottled unfined.