Steely mineral notes, and tight on the palate with flavours of dried pineapple. Soft tannins. Good length and a creamy oak finish.
- VIC - Yarra Valley
Immediately strikes with a complex mix of butterscotch and nutty stone fruit on the nose plus a distinct wild and funky character emanating from the use of some wild yeasts. The palate has a rich fruit character with only light oak, plus some nice spice mineral edginess to it. Very attractive, especially with spicy food. Rating 89 - Ray Jordan West Australian (10/MAR/2011)
Winery Tasting Notes
Lemon zest, cashews, freshly picked white nectarines, river stones.
Granny smith apples and green pineapple; bright crunchy acidity with a hint of savoury chicken stock.
Sunday roast chicken with stuffing and preserved lemons, grilled Moreton Bay bugs, freshly rolled pasta with basil pesto. Aged firm cheeses such as Comte or Beaufort.
Fruit was hand picked, chilled in cool rooms and transferred to barrels. Indigenous yeasts and small parcels of selected cultured yeasts were used for fermentation. Barrels were lees stirred weekly, then monthly after May. Ten percent underwent wild malolactic fermention due to higher than usual malic acid levels. Matured in 100% matured in mainly old French oak.