Milawa is the birth place of the Brown Brothers company, whence the first estate wines were released in 1889. It is also the current site of the Brown Brothers winemaking facilities. Batches of Chardonnay, Pinot Noir and Meuniere are gently whole bunch pressed to minimise contact between juices, skin and the seeds. Upon completion of ferments, 100% of components complete full malolactic, are assessed and the final Cuvee is determined. The assembled wine is treated to a secondary fermentation in bottle, followed by a rest on sedimentery lees to add complexity and to allow greater time for the merging of aged, yeast autolysis characters.