70% of fruit from Tumblong Hills in the Gundagai region. 30% of fruit from Our vineyards on Mallaluka property from the Yass Plains within the Canberra District. Natural yeast fermentation with 20% whole bunch (gives some stemmy spice). Extended skin maceration for at least 20 days (this helps mellow the astringency and also allows the fermentation gases to escape before putting it in barrel) .Then pressed into seasoned and neutral French oak hogsheads and barriques to age for 10 months. No fining or filtration and only minimal use of preservative (sulphur dioxide) added as PMS before bottling.
Bright, floral, cranberry and vanilla. Light, juicy and polished...without polishing it at all.