Handpicked, 12 hour skin contact experiment, whole
bunch pressed, pressings included in free run. Cold settled 24hrs then
racked to barrel with light fluffy solids. Indigenous yeast barrel
fermented in a blend of new 30% one year 30% and three year 30%
hogsheads. Minimal malo, sulphured in barrel, rack clear, filtered,
bento fined and cold stabilised, then bottled.

Attractive wine; ripe melon and white peach fruit; the winemaker inputs obvious (wild yeast, barrel ferment, new and old French oak) but not excessive; the wine does finish fractionally short. Screwcap.
12.8° alc

Rating    90
Drink      2013      $25

Extract reproduced with kind permission from the “James Halliday Australian Wine Companion 2007”