Barry and Jan Morey selected Beechworth for it's cool climate and favourable granitic soil, the undulating site providing good drainage while the northern aspect ensures full ripeness is achieved. The name Sorrenberg comes from a small vineyard near a town called Reil on the Mosel. Sorrenberg's fruit is picked cold throughout the early morning, half of the Gamay is macerated, crushed and left to soak for several days before the onset of fermentation, a further component is vinified as whole berries. Inoculated by natural yeasts and vinified over the course of a fortnight on skins, after which time batches are pressed and filled to a selection of oak barrels for eleven months maturation.