"This is the furthest I could push it," he tells me. "I have pushed it into a new realm of texture and depth."
A blend of all types of winemaking - free run, pressings, skin contact, skin ferment, lees ferment, barrel ferment. Nothing left to chance, plenty here to gain.
Take a whiff and be consumed by pineapple husk, raw nuts, green apple and beeswax. It's a touch skinsy too but certainly not over the top. There's a peach skin and creamy complexity that linger too. The fruit rebounds off every corner of the mouth delivering a wine with interest and poise. An ever so fine star anise cameo on close seals the deal with a classy touch. Find it.
Drink now to three years.
Region: Granite Belt