Yarra Valley Gewurztraminer from the grey clay loams of the Wongungarra Vineyard up the hill to the north of Healesville in the Lower Yarra.
VOLUME = 1296 x 750mL bottles.
100% whole berry wild ferment and malo that slowly extracts, morphs and softens colour / flavour / aroma and tannin.
Hand plunged every two days for the first 20 days on skins.
50 days on skins in an open top fermenter before pressing to old Puncheons. 8 months maturation on lees at cool temperatures.
No adds apart from a bit of sulphur at bottling.
No fining or filtration.
11.0% Alc/Vol
Citrus, spice, floral with ginger flavours. Smells sweet but tastes dry.
Plush feel with a slippery tannin.