A new year with a new white blend! The Semillon component was fermented for 10 days on skins. The result is additional texture and a roundness to the wine. Barossa Semillon and skin contact seem to be a match made in heaven.
We pressed this Semillon component to stainless to reside on lees post ferment for 5 months. The wine was then racked straight to bottle.
The parcel of Riesling was whole bunch pressed to stainless and added to provide lift, acid and florals to the blend.
‣ Minimal sulphur added
‣ Wild yeast fermentation
‣ No fining or filtration
‣ 11% alc
*For shipping purposes, wines are best ordered in 3, 6 or 12 packs.*
