Bill Tynan and family began the establishment of their vineyard in 1997, having chosen to focus exclusively on pinot noir for its site suitability and versatility for red wines, sparkling and rose. Clones D5V12, MV6, Burgundian 114 and 115 are grown in separate blocks with variations in soil, altitude and micro-climate characteristics. The wines are fermented in numerous small open fermenters, mainly using wild yeasts for added complexity, and all batches are basket-pressed. The estate takes its name from Victoria's highest peak, Mt Bogong, meaning ‘big fella', which provides a spectacular view framing the vineyard. Wines are released under two labels: the more complex Bogong Estate, and everyday drinking wines under pinotnoir.com.au.