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: P58 - Soil Type: Self mulching black vertosol derived from tertiary basalt. Oak Use: 18 months in Allier barriques:
1 /3 new, 1 /3 one and 1 /3 two year old. Hand picked at optimal ripeness, whole bunch pressed with the best juice run to barrel. Fermentation took place over 10 days by wild yeasts. Lees stirring occurred every 3-4 weeks and spent 18 months on lees. It was then blended, fined, filtered and bottled.