The fruit is handpicked between three batches and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulphur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the wine making process. The wine is left at ambient and transferred to barrel with full solids and minimal sulphur is added.
A subtle complex nose of yellow peach, vanilla bean and honeyed walnut. The palate is inviting and supple, crisp stonefruit and fresh citrus fruit predominate, with layers of dehydrated lemon peel, and mixed baking spices. The wine is gently weighted, with further nutty nuances finishing with a tensile citrus driven acidity.
Place of origin
Mornington Peninsula, Victoria, Australia