Pale straw in colour with aromas of pear, nectarine, grapefruit and a touch of flint. The palate is focused around a mineral core with flavours of lemon, white peach and cashew, a delicate texture and a long lemon zest finish.
Made from 23 year old vines planted in rich, deep volcanic soils on the north facing slopes of Mount Canobolas in Orange, New South Wales. 50% of the wine was fermented in oak barrels (300l & 500l) ranging from new to 7 yrs old. This portion spent 8 months on lees in the barrel and was then blended with the remaining 50% which was fermented in stainless steel.
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