- Whole bunches crushed by foot
- Wild Ferment
- Limited release, will sell out!
The fruit is sourced from vines planted in 1991 using the I10V1 clone. The soil is rich red and volcanic and famous in this subregion of the Yarra Valley.
The fruit is hand-picked and cooled overnight. Whole bunches are lightly crushed by foot before a long pressing when the un-sulphured juice is transferred straight to oak. French oak is a combination of old (75%) and new (25%). Ferments are allowed to start naturally (wild) and complete with no temperature control. The wine is not battonaged and left on lees for 10 months in oak and a further 5 months on lees in stainless steel. SO2 is added when the wine is ready for it. The wine is lightly filtered before being bottled un-fined by hand via gravity.
Intense and complex aromas of white peaches, ripe nectarines, white flowers, roasted almonds and flint. The palate offers a dense core of white stone fruits and citrus fruits, which becomes very focused and taut towards the finish. Flavours linger with a salty flintiness.