Light straw, with a pale green hue
Fragrant grassy notes with a hint of guava fruits complemented by subtle background biscuity lees from some barrel ferment.
A medium weighted palate with undertones of gooseberry finished with crisp acid and persistent fruit.
Vintage in the Yarra Valley was characterised by warm and dry growing conditions which were fairly consistent throughout the season. Yields were good with the wines showing full and balanced flavour with a great depth of colour.
Fruit was destemmed and then sent straight to the press without crushing. Juice was cold settled for just under a week and then a portion was fermented in stainless steel with the balance of about 20% fermented in old French oak barrels. Following ferment the wines were left on fine lees to enhance balance and complexity.
This is a fresh style to be enjoyed now or over the next year or two.