Intense and complex nose displaying nashi pear, lemon curd with a hint of musk, savoury notes and oak. The palate is full and rich with pear and citrus flavours, savoury backbone and cedar oak finish. The juicy acid gives a mineral edge to the wine which will ensure great cellaring over the next 5 to 8 years.
Winemaking Region: Bellarine Peninsula, Victoria. - Clone:DIV6. - Soil Type: Self mulching black vertosol derived from tertiary basalt. - Harvest Date: 04/03/16. - Yield: 3.3kg/vine, 3.3 tn/acre, 8.25 tn/ha, 57.8 hl/ha. - Post Bottling: 12.5% alc, 3.16 pH, 6.7 g/l acid. - Oak Use: 6 months in 2 to 4 year old French Barriques. - Winemaking: Hand picked, whole bunch pressed with free run juice to barrel, wild fermentation then took place over 10 days. The yeast lees were stirred regularly over the next 6 months while maturing in barrel. The wine was then blended, fined, filtered and bottled.