A blend of three clones coming from fruit grown on the Wallis (53%), McCutcheon (41%) and Judd (6%) vineyards. And let's be honest, it's a blend of awesomeness!
100% destemmed and wild yeast fermented, the wine was bottled unfined after 16 months in oak.
Pretty aromas. If you were handed a bunch of red and purple flowers smelling this good you'd be smiling ear to ear. But maybe its that little cured meaty bit which gets me in and seals the deal.
Fruits are bright and soft and floating about delicately. There's a little gutsy factor in the there too which adds a wonderful contrast.
The price point is worth noting too. I reckon they could charge double and still get it comfortably.
Region: Mornington Peninsula
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