Fruit sourced from Darling Estate's Koombahla Vineyard in Whitfield. Fruit was cold-soaked then de-stemmed, partially crushed and fermented in open-top, concrete fermenters. Pressed to a combination of small and large format wood, and ceramic egg for élevage. Bottled in spring.

Chris Catlow, Sentio's Winemaker: “My philosophy for Sentiō is a work in progress. Making wines that represent where they’re from is the fundamental point. I always loved seeing wines that give a story of the vineyard and the region.”