Tasting notes
- Vineyard Region South Eastern Australia
- Vintage Conditions The grapes were harvested in the early morning. The juice was separated from the skins and settled for three days until brilliantly clear. Fermented in temperature controlled stainless steel for 18 days, the wine was then left on lees for a further 10 weeks. The wine was then filtered and bottled.
- Vinification and Maturation The grapes were harvested in the early morning. The juice was separated from the skins and settled for three days until brilliantly clear. Fermented in temperature controlled stainless steel for 18 days, the wine was then left on lees for a further 10 weeks. The wine was then filtered and bottled.
- Winemaker Jim Brayne's Notes
- Colour Pale straw with a consistent bead.
- Aroma Attractive, fresh and clean fruit aromas.
- Palate A delicate palate with good flavour, creamy yeast characters and a clean finish.
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Wine Analysis
Alc/Vol:14.00%
- Last Tasted 01 JUL 2007
- Peak Drinking Drinking superbly now.
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Chef Peter Howard's Food Suggestions
- Tuna, Corinder and Green Chilli Cerviche;
- Salt andPepper Calamari
