Selectively hand-harvested, low cropped (2.5 to 3 tonnes per acre), fruit from our Dixons Creek Vineyard in the Yarra Valley.
The fruit for this wine was whole bunch pressed and then the juice transferred to a combination of French Oak 500L puncheons and barriques for fermentation, 30% new oak. Natural and inoculated yeasts were used for fermentation with the wine staying on lees for 10 months. No malolactic fermentation was carried out on this wine.
MADE AT: Yering Station
QUANTITY: 4,700 Dozen