The fruit for this wine is harvested during the cool of the night, pressed immediately off skins and cold fermented to capture the primary fruit characters. Varying levels of solids are left in the juices prior to ferment and different yeast strains selected to help build texture depth and complexity. Some batches are left on yeast lees for up to nine months before blending all parcels to create a wine true to our region.
TASTING NOTES: The wine has pale straw hues and an aroma reminiscent of summertime with peaches, nectarines and a refreshing zing of lemon. The palate is generous and minimal use of oak has allowed the varietal characters to shine. Crisp acidity and a clean finish make this wine perfect for food matching with the ability to complement a wide array of textures and flavours.”
SUGGESTED FOODS: Beautiful with light fresh seafood or chicken salads through to grilled vegetables, pasta dishes or delicious crispy skinned quail.
2014 Australian Small Winemakers Show: BRONZE
7.6 Std drinks
Produced with milk products
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