Hand-picked fruit was whole bunch pressed and then two fermentation techniques were used. 80% was fermented slowly with high solids in stainless steel building weight whilst preserving aromatics. The balance 20% was fermented warm and fast in French oak puncheons. All parcels sat unsulphured on heavy lees until early September, building savouriness, aromatic interest and a strong textural element into the wine. In mid- September, the components were blended and prepared for bottling.
This wine is true to form with attractive stonefruit blossom, pear, beeswax and spice notes. The palate has richness and weight but is not heavy and " nishes cleansing, focussed and long. Lovely to drink on its own, it will also match beautifully with pork belly, quail or other poultry, and Asian themed dishes.
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