Grapes from, and winemaking done on Ngadjuri & Peramangk Country.
An old madeira clone vineyard in Vine Vale’s deep sandy soils over orange clay.
Whole bunch fermented for two weeks using carbonic maceration followed by another two weeks of open fermentation on skins after foot stomping.
Pressed to a seasoned 500Lt French oak barrel. Aged for 16 months before blending.
Deep coloured intriguing skin contact wine with typical and not so typical Semillon characters.
Chamomile / Shortcrust pastry / fresh herbs / white pepper / White peach
Zero adds, fining or filtration.