The fruit for this wine was selected from a premium cool climate vineyard in the Orange region of NSW. The grapes were handpicked and immediately transported to our winery in Pokolbin where it was gently whole bunch pressed. In tank it was allowed to settle overnight then
racked to new, 1 and 2 year old French oak barrels. Fermentation was undertaken and was allowed to warm up to 25°C to increase flinty matchstick notes. The wine was then matured in oak for 7 months with stirring of the lees every 2 weeks to increase the creamy texture. The wine was then lightly fined with skim milk, stabilized, filtered and bottled under screw cap.