This wine was grown at the leased and self farmed “Silvan Reservoir Vineyard”, Yarra Valley. They block sits in nutrient rich, deep friable red soils (weathered volcanic basalt high in free iron oxide). The vineyard is 290m asl and has lots of western shade, true cool climate growing conditions.
The wine was handpicked and wholebunch fermented for 7 days prior to pressing. Maturation occurred on full lees for 6 months prior to bottling. No additions (including no sulphur dioxide) were made, no filtration was conducted and the wine was made without any ‘modern’ technological inputs.
The wine was handpicked and wholebunch fermented for 7 days prior to pressing. Maturation occurred on full lees for 6 months prior to bottling. No additions (including no sulphur dioxide) were made, no filtration was conducted and the wine was made without any ‘modern’ technological inputs.