Whole, clean bunches were transferred to a small press for slow, careful juice extraction. The juice was racked off heavy solids after a few hours and barrel for fermented with local native yeast, and matured in French oak. Extended time on lees and regular stirring was carried out to add complexity to the wine.” - Philip Shaw 2009
- NSW - Orange
- New South Wales
Recommended: "There’s plenty of peachy flavour here, backed by barrel ferment nuttiness and attractive oak." Winewise, Lester Jesberg (Australia), April 2009
Winery Tasting Notes
Bright light with tints of green hue.
Bright varietal fruit, cross linked complexes of time on yeast and wine lees as well as the extraction from some of the highest quality French oak.
No.11 has mid weight, fine varietal fruit flavours with great mid palate softness.
Medals & Trophies
Bronze MedalDecanter World Wine Awards 2009 (UK), 2009