Latest Technical Specifications · NV
Alcohol 18.5%
pH 3.56
Total Acidity 6 g/L
Grape Varieties Tawny
Classification Non-vintage (NV)
Region Australia
Pressing Method Pressed After Partial Fermentation
Barrel Size Small- and large-format casks
Production Details Fruit is left on the vine until very ripe; after crushing and partial fermentation to retain sweetness, the wine is pressed and fortified with neutral spirit.
Tasting Notes Medium tawny colour; lifted aromas of ripe dark fruit, nuts, and barrel-aged characters; integrated fruit, almond, chocolate, nutty and barrel-aged flavours; persistent, flavoursome palate.
Food Pairing After a meal with cheeses, dried fruit, and nuts
Vintages
NV Technical Specifications
Alcohol 18.5%
pH 3.56
Total Acidity 6 g/L
Grape Varieties Tawny
Classification Non-vintage (NV)
Region Australia
Pressing Method Pressed After Partial Fermentation
Barrel Size Small- and large-format casks
Production Details Fruit is left on the vine until very ripe; after crushing and partial fermentation to retain sweetness, the wine is pressed and fortified with neutral spirit.
Tasting Notes Medium tawny colour; lifted aromas of ripe dark fruit, nuts, and barrel-aged characters; integrated fruit, almond, chocolate, nutty and barrel-aged flavours; persistent, flavoursome palate.
Food Pairing After a meal with cheeses, dried fruit, and nuts