The Yarra Valley range is made from handpicked fruit from all of our estate vineyards. The wines are produced using indigenous yeasts, gravity-flow winemaking, and minimal fining and filtration. This approach produces highly expressive wines, true to the regional characteristics of the Yarra Valley.
VINIFICATION
100% hand-picked, all fruit is chilled overnight to 12 deg C. Cold soak for 3 – 4 days, then allowed to warm in order to kick start wild fermentation. Ferments are in small open fermenters – both stainless steel and open oak vats. Parcels were divided into either "destemmed” or "whole bunch”... the overall whole bunch in the blend is 40%. Matured in French oak – 10% new, 90% older – for 8 months – a combination of 225L barriques and 4000 Litre oak vats. Bottled by gravity, no fining, no filtration.
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