Hand-picked and mechanically sorted. 50% whole berries were destemmed and placed in open fermenters, with a long, gentle maceration for a minimum of 21 days. Wild yeast ferment. No pressings are used in this wine. Matured on lees in older large French oak and ceramic eggs for 11 months.
100 POINTS – Nick Stock, JamesSuckling.com ‘Top 100 Wines of Australia 2020’, November 2020