The 2020 season on the Mornington Peninsula will long be remembered as
a unique year – and not only for the super fine wines it produced. Ripening was even and the wines have great intensity and depth of flavour.
The fruit was hand harvested and pressed in small batches before it was left to settle overnight. French oak barrels (500 litre puncheons) were used for fermentation (no malolatic). All wild ferments. The wine was aged on yeast lees for 12 months, and Estate bottled in mid 2021.
Bright intense pale straw colour. Lifted aromas of clean citrus notes, stone fruit and a subtle hint of spicy French oak. A tightly focused palate, with lovely balance and a long, complex finish.