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Made from 64% Chardonnay and 36% Pinot Noir. The fruit is harvested at night and pressed gently to retain fruit freshness and minimise phenolic pick up. Cold settled and fermented cool, once complete undergoes 100% malolactic fermentation and remains on lees for 6 months. This base wine is then bottle fermented and spends a further 3 years on tirage yeast lees to add further complexity to the wine.
South East Australia
4+ years from release
Pale lime – lemon.
Lifted delicate nose with fresh lemon zest from Chardonnay and strawberries and cream from the Pinot Noir.
Fruit driven and fresh, with added layers of cream and softness from malolactic fermentation and time on tirage lees.