Appearance: Pale straw.
Bouquet: Aromas of lemon, and stone-fruit with a touch of oak.
Palate: A soft, balanced wine of crisp up-front citrus flavours and a creamy oak finish.
Suggested Cuisine: Seared scallops on a bed of celeriac puree and smoked speck batons.
General Characteristics: Dry / Medium Bodied
Cellaring: This wine is made for immediate consumption however can be cellared for up to two years.
Vintage Conditions: Fresh early January rains prepared vines for what was to be a mild & then dry Riverina vintage. The cooler temps allowed for great depth in pungent fruit aromas and allowed the retention of natural acid in most varieties. Quality is well above average.
Winemaking: Premium parcels of local fruit were picked at peak flavour ripeness showing concentrated varietal characters. Fruit is gently pressed, naturally settled and racked to fermentation. Parcels were individually fermented on French and American oak with the Chardonnay component left to mature on yeast lees for 5 months in order to achieve palate richness. To soften the wine the Chardonnay component underwent malolactic fermentation. Both the Semillon and Chardonnay were fermented and matured on American and French oak respectively for a minimum of six weeks.
Wine Analysis: Alc/Vol: 12% pH: 3.3 TA: 6g/L
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