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Sourced predominantly from hillside vineyards in the cool Upper Yarra, the fruit was gently pressed with approximately seventy percent of the juice being barrel fermented and matured in older French oak barriques and puncheons. The remaining thirty percent was fermented in stainless steel and stored on fine lees.
A small percentage of Semillon from the Lower Yarra was used in the final blend to add complexity and texture.
Yarra Valley Range