The fruit for this wine comes from the Suma Park Vineyard on the Bellarine Peninsula yielding one tonne/acre and a small portion from the Yan Yan Gurt vineyard on the western side of Geelong, a fantastically cold part of the region. The hand-picked fruit was whole bunch pressed into 100% new French oak puncheons for fermentation and MLF by indigenous yeast on full solids. The wine components were then matured in one year old French oak barrels on gross lees for a further 11 months prior to blending and bottling.
Complex, intense flavours – citrus, hazelnut, and gun flint. Mineral flavours mingle with the firm structure and creamy texture on the palate.