Vintage | Cool year, slow ripening, with grapes harvested mid-March.

Vineyard | Cool climate, high altitude vineyards of Orange, NSW.

Bouquet | White peach, pear and citrus blossom aromas.

Palate | Rich, textural palate of stone fruit and roasted almonds from wild yeast fermentation in French oak puncheons. Extended lees contact and ageing in French oak for structured palate with a long, elegant finish.

Alcohol | 13.3%

Cellaring | 5+ years, keep away from strong light, at a cool, constant temperature <15°.

Winemaking | Picked at moderate ripeness retaining natural acidity while capturing generous fruit flavour, gentle pressing of free run juice to French oak puncheons (500L) for 9 months, 30% new oak. 

Vegan Friendly

Silver Medal & 87 Points - International Organic Wine Awards 2018
4 / 5 Points - Annual Winestate Magazine NSW Wine Show 2018
Bronze Medal - New South Wales Wine Awards 2018
82 Points - Australian Highlands Wine Show 2018