Fruit was hand picked and whole bunch pressed to French Oak then kept on full solids for wild fermentation. The wine is un-sulphured during winter to build complexity and palate weight before racking and light fining. Bottled the following spring, unfiltered.
White flowers, green apple and spice lead into stone fruit, fresh citrus and French oak backed by classic Tasmanian acidity.
Production 75 dozen Alc/vol 12%
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