Vintage | Dry and disease-free vintage picked in January.
Vineyard | Organically managed vineyards from Australia’s oldest wine region, the Hunter Valley.
Bouquet | Bright minerality with hints of citrus and lime.
Palate | Wild yeast fermentation and extended lees contact produce a creamy, textural palate with a nutty finish.
Alcohol | 12.9%
Cellaring | 5+ years, keep away from strong light, at a cool, constant temperature <15°.
Winemaking | Picked at moderate ripeness retaining natural acidity while capturing generous fruit flavour, gentle pressing of free-run juice to French oak puncheons (500L) for 9 months, 30% new oak.