70% of the fruit was destemmed and on skins for 8 hours, then wild yeast fermented in old French oak and on lees for five months.
A couple of pegs back from the previous release, this is awash with green apples, lemon zest, lime juice and pith. Well balanced with 8.3g/L of residual sugar, the acidity is vibrant and cleansing with a fine, detailed brush of texture pinning itself to a memorable finish. It's nicely done.
92/100
Region: Macedon Ranges
