Wilyabrup – Natural Barrel Ferment – Coarse Filtered – 12 Months French Oak –
Toffee Apple– Lemon Meringue – Nectarine – High Natural Acid – Low Sulphur
Variety – 100% Wilyabrup Chardonnay
Maturation –12 Months French Oak Matured
Region – Margaret River
Sub Region – Wilyabrup
Winemaking – Picked on valentines day, this wine was barrel fermented using
naturally occurring yeast with twice weekly lees stirring once ferment was
complete. A total of 12 month in used French barriques bringing integrated
tannin and fruit with only a small amount of S02 added prior to bottling. Bottled
without MLF completion
Wine Notes – Aromas of Nectarine, fresh apricot skin. Lemon meringue, meal,
structured oak, Meyer lemon rind curd, and toffee apple on the palate. Supple
fleshy mouth feel with refreshing acidity. Drink now to 7 yrs.
Alc/Vol – 11.8%
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