Complex wine displaying a plethora of aromas from flint and burnt matchstick to white peach, spice, barrel ferment notes all balanced by an elegant oak background.
The palate is sophisticated with a juicy acid backbone. White peach, flint notes and a creamy mid palate makes way to a spicy oak finish.
This wine has been built for cellaring and will be rewarded by patience.
Winemaking Region: Bellarine Peninsula, Victoria. - Clone: 76,95 - Soil Type: Self mulching black vertosol derived from tertiary basalt. - Harvest Date: 29/02/16 - Yield: 4.1 kg/vine, 4.1 tn/acre, 10.2 tn/ha, 71.8 hl/ha. Oak Use: 15 months: 50% new and 50% 1 year old French barriques.Hand picked, whole bunch pressed with free run juice to barrel, medium solids retained in juice, wild fermentation then took place over 2 weeks. The yeast lees were stirred monthly over the next 6 months while maturing in barrel. After 15 months the wine was blended, filtered and bottled.