This wine is typical of this variety containing orange blossom, citrus and hints of apricot. These characters flow onto the palate, with full structure and crisp acidity to balance its viscosity. 50% of this wine was fermented using indigenous yeast with the other fermented using a selected strain to complete fermentation over a period of two weeks, remaining on yeast lees for nine months to add complexity. A slight addition of French oak has also added to its structure and complex characters.
pH 3.56 Total Acidity 6.6g/L Alcohol 14.6%
Gold Australian Alternative Varieties Wine Show 2008
Silver Small Wine Makers Stanthorpe 2008