Product Information

This fruit is from mature vines, predominantly the Mendoza clone, from select blocks at Capella Vineyard. The fruit was handpicked and chilled overnight then gently whole bunch pressed. The juice was wild fermented in barrel. Partial malolactic fermentation achieved the fine acid balance. The wine was matured in the same barrels, a mix of seasoned and new, for 11 months before blending. We use barriques, hogsheads and puncheons from select Burgundian coopers.

Beautifully balanced with lemon, white peach and nougat flavours, fine acidity and subtle oak. The fruit, a blend of two clones from our vineyard in Bittern, was gently pressed in whole bunches and fermented in barrel with wild yeasts.