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: P58 - Soil Type: Self mulching black vertosol derived from tertiary basalt. - Harvest Date: 11/03/15. - Yield: 1.5kg/vine, 1.5tn/acre 3.75tn/ha, 26.25 hl/ha. Post Bottling: 13.5% alc, 3.26 pH, 7.1g/l acid. - Oak Use: 18 months in Allier barriques, 1/3 new, 1/3 one and 1/3 two year old. - Winemaking: Hand picked at optimal ripeness, whole bunch pressed with the best juice run to barrel. Fermentation took place over 10 days by wild yeast. Lees stirring occurred every 3 to 4 weeks and spent 18 months on lees. It was then blended, fined, filtered and bottled.