Latest Technical Specifications · NV
Alcohol 11.5%
pH 3.16
Total Acidity 7.4 g/L
Grape Varieties Chardonnay and Pinot Noir
Region Riverina
Fermentation Vessels Tank for primary and secondary fermentation
Pressing Method Quickly Pressed To Tank After Night Harvesting
Production Details Primary fermentation is warm and quick to preserve fruit purity and freshness, followed by secondary fermentation in tank and blending with reserve wines.
Tasting Notes Pale straw; fine bead; fresh lemon pith, brioche and barley sugar; voluminous citrus mousse and freshly iced pastry notes; delicately fresh, fine-acid finish.
Vintages
NV Technical Specifications
Alcohol 11.5%
pH 3.16
Total Acidity 7.4 g/L
Grape Varieties Chardonnay and Pinot Noir
Region Riverina
Fermentation Vessels Tank for primary and secondary fermentation
Pressing Method Quickly Pressed To Tank After Night Harvesting
Production Details Primary fermentation is warm and quick to preserve fruit purity and freshness, followed by secondary fermentation in tank and blending with reserve wines.
Tasting Notes Pale straw; fine bead; fresh lemon pith, brioche and barley sugar; voluminous citrus mousse and freshly iced pastry notes; delicately fresh, fine-acid finish.