Description
CELLAR INFORMATION 100% whole bunch pressed. Barrel fermented with indigenous yeast and matured for 10 months in French oak puncheons and hogshead barrels. Indigenous malolactic fermentation. VINEYARD INFORMATION Hand harvested from Bendigo (60%) and Cromwell Basin (40%) sub regions of Central Otago.
The mild summer combined with classic large diurnal shifts in autumn led to a long ripening period giving great complexity and concentration to the fruit.
