The fruit was sourced from The king Valley in Victoria. Whole bunch pressed to 60% yield, and filtered. The juice was then shipped to Mallaluka winery where it fermented with indigenous yeasts, 40% in one year old French Oak Barriques and the rest in stainless steel. Settled for 3 months in the fermentation vessels, then racked off lees before bottling. SO2 used as a preservative. No other additions or fining. A lean and clean wine from Sam Leyshon with citrus, straw and pear heavily present.
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