Semillon from the cool climate Elgin Valley has layers of complex fruit top notes of citrus, apples, pears and green papaya. The bees wax and lanoline texture balances the fresh acidity to provide a wine of harmony and balance from entry to finish on the palate.

Both cluster and berry sorting commence prior to being partially crushed. The mash is pressed in a pneumatic bag press where both free run and pressed fractions are treated oxidatively with minimal chemical additive intervention. The juice is cold settled for two days and then decanted to neutral 225L French casks. Spontaneous fermentation at about 15°C lasts for 18 to 20 days. The wine goes
through partial secondary malolactic fermentation and matures for 8 months. Once the wine completes maturation, the casks are decanted into a tank for light filtration prior to bottling.

ANALYSIS: ALC 12.5% | TA 5.8 g/l | RS 2.4 g/l | pH 3.19