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Fermentation consisted of: 17% on skins, 42% in barrel & the remaining in stainless steel. The portion on skins was kept there for 18 days before being gently hand pressed into tank. All the components of the wine completed their own fermentation prior to blending and stabilisation, natural yeast, minimal sulphur additions. Fresh blossom flowers, spring air, white peach on the nose. Crisp fresh blossoms on the palate, leading to a waxy full bodied mouthfeel, finishing with crisp clean acidity.