Wine Type
White
Wine Style
Still
Cool crushed fruit with some skin contact, inclusive of Gin Gin, and UC Davis clones. The juice was settled for 3 days, racked, and underwent fermentation both with inoculated yeast and naturally. 100% of the juice was barrel fermented in French Coopered barriques, with 40% being new and the lees stirred regularly. After 10 months in barrels, individual parcels were blended, lightly fined, stabilised and bottled.
94 points Robert Parker Wine Advocate, 93 points James Suckling.
