Eight estate-grown clones, 80% crushed and de-stemmed, 20% whole bunches, mix of wild and cultured yeasts, 100% barrel-fermented in French oak (25% new), matured for 10 months. The palate displays white peach, melons and grapefruit. A serious wine without the serious $$$. Think: ham and brie baguette. Panel tasting notes: superb, good now, great in a couple of years. Load up!
Region: Yarra Valley, Victoria