Hand picked and whole bunched pressed. Wild yeast fermentation took place in barrel. 30% new French oak used. Malo not encouraged. Sat on lees for 10 months.
Pale gold in the glass. Plenty of peach and citrus characters. Some nuttiness. Mid palate is awash with brioch. Some reductive sulfites present. The fruit is plump and just rushes through though soft and textural. Of the nine wines tasted this had the highest acidity. Finish is moreish and long with a cheesy factor and a spray of citrus reappearing.
Give another year or two I reckon. Will live up to ten. One for the black book.
Region: Yarra Valley
Source: Sample - Voyager Estate Masterclass, Brisbane
Follow me @Qwine