Clear bright straw.NOSE
Clean developing aromas of poached pear, mandarin and subtle flinty butterscotch.PALATE
Clean full-bodied interweaving flavours of poached pear, melon and kaffir lime integrated in a textural vanilla barrel toast dimension and finishing with a good length of tangy dried orange peel.WINEMAKING
The grapes were harvested cool in the morning then pressed into tank and oak. The tank fermented portion (70%) was cool fermented and employed burgundy yeast. Yeast lees where periodically stirred back into the wine for 11 months thereafter to impart greater dimension and textural properties. The barrel fermented portion (30%) was fermented with a more fruit driven Portuguese yeast strain followed by complete malo-lactic fermentation to enhance both layering on the palate and overall complexity.FOOD PAIRING
Coq au Vin Blanc with a hint of fresh Tarragon.VINTAGE NOTES
Cool conditions in early spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.
Multiple medal winner including Gold - Victoria Wine Show