Region: Adelaide Hills
The Hill Block was hand-picked, wild yeast fermented, mostly in French oak barrels (Damy puncheons) while 16% was left on skins and fermented in tank before pressing to barrel. Nine months on yeast lees, filtered and bottled.
A powerful sauvignon blanc, bouquet of oyster shell, nettle bed, winter greens and citrus flavours supported by notes of spicy, floral talcum, dried orange and hints of green pineapple. It’s a classy white wine for a winter's night.
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