Vineyard location:  
Yarra Valley, various  
 
Oenological Data:  
Harvest Baumé – 12.5 to 13.0
Total acidity – 6.60 g/l
pH – 3.46
Alcohol – 13.5% alc/vol
 
Production:              
672 dozen
 
Winemaker’s Notes:
Like its predecessor, the fruit was harvested from three different locations from low yielding vines in the Yarra valley. The different parcels of grapes were either whole bunched/air bag pressed or crushed/basket pressed – the resulting juice being oxidatively handled and racked to mostly used French oak barrels after overnight settling. The whole bunch juice was directly transferred with its “solids” to the barrel for primary fermentation. Each barrel was treated as an individual batch; ferments were either cultured yeast or natural, resulting in different flavour profiles. Each barrel was bâtonnaged and blended after 12 months maturation in new (15%) and used French oak. Small parcels of malo-lactic fermentation were performed in some barrels for added complexity.
 
Tasting Note:
Light yellow in colour with a green hue, the wine is showing lifted stone and citrus fruit along with some nutty aromatic nuances as a result of bottle age. There are aromas of roasted nuts, slight match strike and a hint of vanilla oak covering up the fruit. The palate shows citrus, grapefruit and white peach mingling with cashew nuts. This is wrapped in a creamy texture that is dry with crisp but gentle, firm acid at the finish. An elegant wine with balance and finesse that has the potential to age and develop further complexity in the bottle