Mineral in profile, this richly textured wine displays apple, spice and fennel flavours, saline and sustained on the finish.
The grapes were whole bunch pressed, settled overnight and racked to 1,500 litre foudres for fermentation and maturation. Once fermentation was complete, the wines remained on lees for the duration of their 10 month maturation in barrel, which imparted texture and complexity. The wines were racked and prepared for bottling in January of the following year.
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