WINEMAKING

• Winemaker Antony Worch
• Harvest Date 29 April 2017
• Brix 21.2
• Residual Sugar <1 g/L
• pH 3.30
• Titratable Acidity 7.2 g/L
• Peak Fermentation Temp 19.2 Degree Celsius
• 100% French Oak / Percentages 40% New / 60% 3 year old
• Time in Barrel 9 Months
• Fining None
• Filtering Sterile
• Alcohol 13.0% Alc
• Total Production 120 Dozen

TASTING NOTE

The grapes have been handpicked and whole bunch pressed before barrel fermentation. Generous and textural palate combining minerality and richness with long lasting aromas of vanilla bean and citrus.