Gold Medal + 95 points
Victorian Wine Show 2019
Best of Varietals 2019 tasting, Winestate Magazine Annual Edition 2020
Clean clear bright straw of moderate intensity and cling on the swirl. Clean developing aromas of Poached pear, mandarin, and subtle flinty butterscotch.
Coq au Vin Blanc with a hint of fresh Tarragon. Clean full-bodied interweaving flavours of Poached pear, Melon and Kaffir lime integrated in a textural vanilla barrel toast dimension and finishing with a good length of tangy dried orange peel. The tank fermented portion (70%) was cool fermented and employed burgundy yeast. Yeast lees where periodically stirred back into the wine for 11 months thereafter to impart greater dimension and textural properties. The barrel fermented portion (30%) was fermented with a more fruit driven Portuguese yeast strain followed by complete malo-lactic fermentation with a high diecetyl (Buttery) strain of malo-lactic bacteria to enhance both layering on the palate and overall complexity.