Crisp natural acid, restrained fruit, a succession of rich savoury notes and textures, minimal oak, gentle tannins, long finish.
The fruit was picked early enough to retain leanness and elegance. Complexity has been built by fermenting around half of the wine in old French barriques, and the rest separately in a tank, allowing spontaneous fermentation by wild yeasts in both cases. Both were left on yeast lees for the best part of a year.
The assembled wine was allowed to clarify naturally before being gravity bottled with no fining or other treatments, under Diam corks.
- Central Victoria