The free run was cold settled in tank, racked the following day and fermented at 13 degrees with an aromatic yeast. The pressings were fermented with a yeast that provides greater mouthfeel and body, then transferred with full solids to French barrels. The pressings were stirred once each month for 6 months, so as to break the yeast down and give the wine a creamy, full texture. Both fractions were blended, clarified and filtered prior to bottling in July 2016.
An aroma of freshly cut pineapple, honeysuckle and a touch of vanilla. The palate has flavours of peach, apple, pear, a touch of creamy vanilla, finishing long and clean with a lemony acid. Great with seafood
2015 Chardonnay A hands on approach focusing on premium small batch parcels of high quality...
2017 Riesling The 2017 BLACK Riesling sources parcels of fruit from Mudgee NSW. Winemaker Robert...
2017 Arneis The wine was crushed, pressed and settled so that the ferment was conduced...