This was processed and fermented in our Whitlands vineyard, outside next to our vines to ensure we have a complex wild yeast ferment. Run through the de-stemmer and only very lightly crushed into 1000L ferment tubs. Foot stomped once in the morning and once in the afternoon on a daily basis, for gentle extraction during fermentation. Left to ferment on skins for 3 weeks. The ferments were then basket pressed just as ferment was ceasing and transferred back to the winery in Melbourne where it was moved into old french oak. It then went through partial malo during its 5 months in barrel before being blended and racked. Bottled unfined and unfiltered with a sulphur addition at bottling.
Aromatics of new season apricots and honeysuckle and a palate of lightly roasted almonds, baked apples and cinnamon, with a belt of lovely tannin and acid. Best enjoyed with wiener schnitzel with a splash of fresh lemon and accompanied by a finely made, smooth but not too buttery mash potato.