Complex bouquet with a heady mix of white peach and citrus fruits, creamy barrel ferment notes with an overlay of burnt matchstick. A tight and fresh palate built for aging. Stone fruit and citrus flavours make way to a creamy mid palate with grilled cashews and burnt matchstick finish.
For those with patience this wine will greatly reward cellaring over 10 to 15 years.
Winemaking Region: Bellarine Peninsula, Victoria. - Clone: 76, 95. - Soil Type: Self mulching black vertosol derived from tertiary basalt. - Harvest Date: 16/03/15. - Yield: 1.6kg/vine, 4.0 tn/ha, 28 hl/ha. Post Bottling: 13.0% alc, 3.11 pH, 7.0g/l acid. - Oak Use: 15 months in 50% new and 50% 1 year old French barriques. - Winemaking: Hand picked, whole bunched pressed with free run juice run to barrel, medium solids retianed in juice, wild fermentation then took place over 2 weeks. The yeast less were stirred monthly over the next 6 months while maturing in barrel. After 15 months the wine was blended, fined, filtered and bottled.