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The fruit was sourced from the Rothbury Creek vineyard in the Hunter Valley nbsp It was hand picked and whole bunch pressed It was then cold settled overnight prior to a rough rack to barrel 100 French and 1 3 new for ferment The wine was then left on yeast lees for nine months to build texure The aim was a modern style of chardonnay with no malolactic fermentation and a judicious use of oak
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The fruit was sourced from the Rothbury Creek vineyard in the Hunter Valley nbsp It was hand picked and whole bunch pressed It was then cold settled overnight prior to a rough rack to barrel 100 French and 1 3 new for ferment The wine was then left on yeast lees for nine months to build texture The aim was a modern style of chardonnay with no malolactic fermentation and a judicious use of oak
Vintage: 2013
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