Why we like it

With fruit sourced from both the Clare and Barossa Valleys, Whole bunch pressed into Russian and Slovenian oak barrels. Fermentation took 20 days on full lees and underwent malolactic fermentation prior to bottling.

With lime skins and lemon pith freshness, this wine deepens with baking spices on the nose, and carries through to the palate. It has a tight and focused acid line with green apple and a touch of oak. This is a cerebral white wine that would benefit with a decanting and a breath of fresh air about an hour prior to serving.