Handpicked fruit is crushed and gently pressed into a holding tank for 48 hours to separate the clear juice from the settled lees. The juice is then racked to a combination of new and older French oak barriques for primary fermentation. 50% of the barrels are inoculated with cultured yeast while the other 50% are left to ferment naturally. i.e. “wild” fermentation. The fermenting barrels are placed in a temperature controlled storage area where the primary fermentation process is monitored until complete. After primary fermentation approximately 20% of the barrels undergo malolactic fermentation to add complexity and soften the acid structure. Throughout the entire fermentation process the wine undergoes battonage (lees stirring) to harmonize and add creaminess to the palate. Battonage continues through until the wine is prepared for bottling.
- VIC - Yarra Valley
Winery Tasting Notes
Tropical fruits, nutty and subtle nuances of French oak
Cashews, grapefruits and lemons. Texture is creamy and rich, with great clean finish