“The Renegade” is made from Hunter Valley Traminer from two separate vineyards. The fruit from the first vineyard was machine harvested and spent eight days on skins while the second, young vineyard was hand harvested and spent four days on skins. Each batch was then basket pressed individually and then blended afterwards. The juice was left to ferment naturally, using only the existing wild yeast present in the juice. A minimal amount of sulphur and vegan finings were used before the wine was racked and hand bottled without filtering. Along with being bottled by hand, “The Renegade” was also hand corked and wax sealed.