13.5% Alc. A rich straw colour. Complex aromatics of flint, mandarin, peach and guava are complemented by wild ferment characters and sophisticated savoury oak. Stone fruits continue onto the palate that displays great volume and texture from extended lees contact. Vibrant minerality and lime infused acidity balances and provides lovely length.
Produced from two hand harvested parcels of the highest grade fruit grown on blocks 2a & 2b of Yarrawood Estate. Whole bunch pressed directly to four French oak hogshead barrels (50% new oak) for ferment (75% wild ferment) followed by maturation for 13 months.