Notes: This wine was made from grapes we hand picked on a beautiful vineyard in the Southern Fleurieu of South Australia. This bunches was destemmed, crushed and put into French oak hogshead barrels for fermentation (25% new). The wine was lees stirred weekly for 3 months, and stayed in barrel for a total of 6 months.
The wine has aromas of white stone fruit and yellow peach and the pallet is brimming with peach, nashi pear and the lees stirring and use of new French oak shows through the back of the palate.
