Fruit was picked cool, transferred directly to winery for pressing. Following pressing, juice was highly clarifi ed to produce very clean juice for ferment. A cool slow ferment was then initiated to retain the aromatic fruit characters. The ferment was stopped at a point where alcohol, residual sgar and acidity were perfectly balanced. The wine was then clarifi ed & held cold to retain a high level of natural CO2 dissolved in the wine. Lastly the wine was stabilised and fi ltered prior to bottling.
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Fruit was picked cool, transferred directly to winery for pressing. Following pressing, juice was highly clarifi ed to produce very clean juice for ferment. A cool slow ferment was then initiated to retain the aromatic fruit characters. The ferment was stopped at a point where alcohol, residual sugar and acidity were perfectly balanced. The wine was then clarifi ed & held cold to retain a high level of natural CO2 dissolved in the wine. Lastly the wine was stabilised and fi ltered prior to bottling.
Vintage: 2016
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