40% Semillon, 39% Riesling and 21% Muscat Blanc.
Notes from the makers - All vinified separately. The Semillon, an old Madeira clone vineyard planted in Vine Vale on deep sandy soil over orange clay. The Riesling, in Eden Valley planted on shallow to moderately deep acidic soils on quartz. The Muscat Blanc from Bethany planted in hard red-brown texture contrast soils with alkaline subsoil. We used carbonic maceration to ferment the Semillon for two weeks before whole bunch pressing it to old French barriques (225lts) where primary ferment finished. The Riesling was de-stemmed then pressed to old French barriques for fermentation. These barrels weren’t topped and a flor formed until racking to blend. The Muscat Blanc was destemmed and open fermented on skins and left to sit on skins for 6 weeks. Pressed to old French hogsheads (300lts). Chamomile, lemon myrtle, briny with ginger.