The grapes were picked in the Adelaide Hills, pressed and fermented under
cold temperatures to maintain fruit integrity. Citrus and passionfruit aromas
are predominant and combine with a hint of herbs and spices. The extended time
spent on lees of 12 months adds texture and flavours of brioche and toasted
macadamias. A small percentage of wine (10%) was aged in seasoned French oak to
soften the palate and add volume in the mid palate.
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