Hand picked from our Dixons Creek vineyard, Yarra Valley. Cropping level adjusted to 2.5 tonnes per acre.
100% De-stemmed. Cold soaked for 3 days prior to fermentation, fermented in open top fermenters and plunged once daily. Malolactic fermentation in barrels and oak matured for 10 months in 100% French oak. 10% New oak and the balance in 1, 2 and 3 year old oak. Gentle filtration prior to bottling.
MADE AT: Yering Station
QUANTITY: 1400 Dozen