Yarra Valley, Victoria. The fruit was hand picked and whole bunch pressed on arrival at the winery. The juice was cold settled and then racked with light lees to begin fermentation in stainless steel. Fermentation began at cool temperatures and when sugar levels reached 5 Baume, 20% of the wine was transferred to seasoned French oak barrels, where it was fermented to dryness. The remainder finished fermentation in tank to retain fresh primary fruit characters. Lees stirring during 6 months barrel maturation enhanced texture and palate weight.
Bouquet
Strong aromas of fresh pear, spice and white flowers along with some elegant floral notes.
Palate
The savoury palate is fine, long and textural courtesy of partial barrel fermentation and lees stirring. On the finish this wine has a lingering zesty acidity.
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