Product Description:

70% Semillon (Pyrenees), 20% Roussanne, 10% Marsanne (Yarra Valley) • Semillon fermented on skins for 4 weeks, partial MLF, it rested on lees for 3 months • Roussanne fermented in old oak for 6 months with full MLF • Marsanne fermented on skins with regular plunging to build up tannins. Six weeks on the skins • Blended in Nov 2022 with back vintage (2012-17) oxidative Marsanne & Roussanne • Indigenous yeasts • Unfined and unfiltered • Minimal sulfites