“75% Chardonnay from Piccadilly and 25% Sauvignon Blanc from Echunga. All wild yeast barrel-fermented in French oak barriques and matured on lees for 8 months. The style follows in the footsteps of pioneering producers in the uplands of Roussillon and north-east Italy. It’s a powdery, textural wine with fruit notes of quince and earth notes of hazelnut, charcoal and hay. Pithy acidity, lifted aromatics, drying finish”.
– Michael Hall