Pale apricot-rose with a bright copper hue
Strong meaty pinot aromas, tarte-tartin caught pastry and Eccles cakes dominate over flashes of poached berries and summer pudding.
The palate is initially all creamy, textural and round and flavoured with summer pudding, biscuits and red berries, but the bright acidity snaps the wine into line adding both persistence and refreshment.
Handpicked and chilled overnight before whole bunch pressing to tank for a natural fermentation. 20% was fermented in old oak to add complexity. Once through primary fermentation, the tank and oak portions were blended and encouraged to go through malolactic conversion. The finished base wine was then then sent to tirage for its secondary fermentation in bottle, where it remained sur lie for 2 years prior to disgorging in August 2017, with a dosage of 8.5g/L
The Yarra Valley has three distinct geographic zones or sub-regions - lower warmer, middle cool and higher cooler sub-regions. We have matched particular varieties with the specific sites to give you outstanding examples of single vineyard wines.