Region: Yarra Valley
Parcels of fruit are crushed and some whole bunches pressed to provide complexity and texture to the palate. Fruit parcels are fermented in a combination of both stainless steel tank and French oak barrels which are matured for 6 months. Lees were occasionally stirred before the final blend was bottled.
The result delivers aromas of fresh pear, citrus blossom and smoky oak aromas coexist on the restrained and elegant bouquet. The Palate is taut and energetic with tangy acidity and a harmonious flinty mineral finish.
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