Whole bunch pressed before wild yeast fermentation in seasoned French oak, it opens with scents of candied mandarin, honeysuckle and yellow fleshed stone fruit. There is even a faint scent of honey puffs. The mouth is flooded with apricot nectar and cut apricot plus yellow and white fleshed stonefruit. A fine nuttiness meanders about with ginger bread biscuit spices hugging every turn. Tasty gear indeed and I certainly would not say no to a glass.
Drink to five years.
93/100
Region: Yarra Valley
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