The grapes are sourced from the Johansen and Courabyra vineyards located in the Tumbarumba region, ranging from 750m to 850m ASL. All grown on decomposed volcanic soils with basalt.

Tasting Notes

Pale yellow colour with green hues.

Stonefruit, brioche and butterscotch aromas in harmony with vanilla and butterscotch notes from French new oak puncheons (25%).  The palate is concentrated, mineral, creamy and long due to a perfect natural acidity.

Winemaking Notes

The winemaking is kept rather simple in order to express the high country and granitic soil origins of the fruit.

After careful selection the fruit was handpicked, pressed directly to French oak barriques for an alcoholic fermentation with a selected yeast. 40% malolactic fermentation occurred. The wine was then matured on full lees in oak, for 8 months and stirred on a monthly basis.

This wine is vegan friendly.

Cellaring: 10 years