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Sourced predominantly from hillside vineyards in the cool Upper Yarra, the fruit was gently pressed with approximately seventy percent of the juice being barrel fermented and matured in older French oak barriques and puncheons. The remaining thirty percent was fermented in stainless steel and stored on fine lees.

A small percentage of Semillon from the Lower Yarra was used in the final blend to add complexity and texture.

On the nose it is attractive and restrained, with subtle characters of pear, nettle and lemon pith dominating. Secondary notes of passionfruit and nougat like oak add further complexity to the wine. The palate is delicate and beautifully balanced with crisp lemon acidity. Attractive notes of lemon blossom and lantana are enhanced by creamy nougat oak and passionfruit. The palate is long, finishing with gooseberry stalkiness and nettle.


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