Winemaker’s Notes: A cool year perfect for whites.
The fruit was harvested from two different locations, one
from a warmer and one from cooler site from low yielding
vines in the Yarra valley. The different parcels of grapes
were whole bunched/lightly air bag pressed or
crushed/airbag pressed – the crushed juice was oxidative
handled and racked to stainless steel tanks for overnight
settling, the clear juice then transferred in part to barrel and
in part to Stainless tank. The whole bunch juice was directly
transferred with its “solids” to the barrels 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 (10%) and used French oak. Small parcels of malo-
lactic fermentation were performed in some barrels for
added complexity.
 
Tasting Note: Clear light yellow in colour with a green
hue, the wine is showing lifted stone and citrus fruit along
with some nutty aromatic nuances because 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 hints of
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
 
Cellaring: at least 10 years