- Riesling and Gewürztraminer were fermented together on skins and left for a week of maceration. The Semillon was direct pressed with barrel ferments. The Mendoza clone Chardonnay was direct pressed with natural ferments. All saw full malolactic fermentation and were left to mature till the end of winter in old French oak barrels, The wine had no yeast, acid or enzyme additions or fining. Some SO2 was added before being lightly filtered and bottled.
Varietals:Semillon (75%) Chardonnay (16%) Riesling (7%) Gewurztraminer (2%)
Region: Yarra Valley, VIC
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