Patrick Sullivan’s Haggis is crafted in the Yarra Valley, an area known for its diverse soils and cool climate, which allow for expressive, aromatic wines. The wine is typically a field blend that can include varieties such as Sauvignon Blanc, Sémillon, and Moscato. Sullivan employs organic and biodynamic farming methods, focusing on minimal intervention in the cellar. The wines are made with natural yeast fermentation and low added sulfur, preserving the vitality and unique character of the fruit and terroir.