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All components (majority being Gin Gin clone Chardonnay) were pressed without crushing, followed by 80% barrel fermentation in French barriques (14% new oak in final blend). Natural fermentation was encouraged on barrel fermented components, in order to introduce complexity and personality into the wine. The remaining 20% of the blend was fermented in tank before being transferred, with lees, into barrel for maturation. All of the individual batches which make up the blend were lees stirred throughout a nine-month oak maturation period, without any malolactic fermentation; gaining texture throughout the year. The final blend was put together in November 2015.

Additional information

Weight 1 kg


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