Handpicked, destemmed and left on skins for 48 hours before being pressed to tank for
primary fermentation. The wine was matured in French oak for 10 months on lees. The
result is a textured wine with guava, lemon sherbet and classic Canberra acidity.

Tasting Notes

Freshly cut green apple, lime and hints of jasmine. Classic Canberra acidity provides texture and length.

Winemaking Notes

Handpicked fruit was whole bunch pressed straight to stainless steel tanks where fermentation took place at cool temperatures. Bottling and filtering took place in June 2024.

Vintage Notes

2023

An unseasonably wet winter and spring saw the latest bud burst in our vineyard on record. Once the season finally got started mild conditions produced amazing flavor and laser acidity.