Yarra Valley, VIC
Pale colour with green tinges.
Showing subtle biscuit-like aromas with citrus and white pear characters.
Soft creamy textured palate with length and drinkability.
Vineyards are selected for fruit subtlty and finesse. On the valley floor these are generally East through to South facing slopes and in the upper Yarra the aspect is not so critical.
Fruit is whole bunch pressed to avoid colour and phenolic pickup. The juice is racked to barrel and tank and fermented at warm temperatures to ï¾‘blow offï¾’ the fruitiness. The wine is allowed to complete natural malo lactic fermentation and sits on lees for 14 months before secondary fermentation and bottling. Wine Analysis
Alc/Vol : 12.0 % pH : 3.05 TA : 8.0 g/L
Made for immediate enjoyment
Try with cured salmon
Dry Medium Bodied