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Rhen Dodd and Janelle De Gabriele are the brains behind Ephemera Wines, a venture delving into Victoria's terroir with a focus on sustainable viticulture.
Their winemaking process involves fermenting destemmed fruit on skins for six days, then transferring it to aged barriques and hogsheads for natural primary and malolactic fermentation. After three months resting on full lees, the result is a wine with a pleasing texture, refreshing salinity, and a solid mineral backbone.