Complex and alluring bouquet of tropical fruits, gooseberries and pink grapefruit with a touch of burnt matchstick and oak. The palate has a crunchy acid backbone with quaver and paw paw fruits, savoury flavours rounded out with subtle oak. This wine is designed for cellaring up to 8 years and to be enjoyed with seafood.
Winemaking Region: Bellarine Peninsula, Victoria. - Clone: F4V6. - Soil Type: Self mulching black vertosol derived from tertiary basalt. - Harvest Date: 22/02/16. - Yield: 2.2kg/vine, 2.2tn/acre, 5.5 tn/ha, 38.5 hl/ha. -Post Bottling: 12.0% alc, 3.10 pH, 7.0 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.