A blend of upper and lower Yarra Vineyards; Clones P58, I10V1 and Dijon clones 76 and 95.  All fruit is hand-picked and cooled overnight, followed by whole bunches being lightly crushed by foot before a long pressing when the un-sulphured juice is transferred straight to oak. The oak is a combination of 80% old and 20% new French Barriques, Puncheons and Demi-Muids. Ferments are allowed to start naturally (wild) and complete with no temperature control. The wine is not battonaged and left on lees for 10 months where some MLF may have occurred, but not encouraged, and SO2 is added when the wine is ready for it. The wine is lightly filtered before being bottled un-fined.

Tasting Notes:
A mixture of white stone fruits and fragrant citrus flowers are combined with almond meal and fine flinty aromatics. The palate is rich and decadent like a baked apple pie; buttery, nutty, creamy! There is tension residing though all this, giving length and line to extend flavours that seem to last for a good amount of time.

Note: 6-pack orders only