Margaret River – Barrel Fermented – Stonefruits – Toffee apple – Vanilla – Citrus
– High Natural Acidity – Natural Yeast – Minimal Sulphur
Variety – 100% Wilyabrup Chardonnay
Maturation – New and second use French oak barriques.
Region – Margaret River
Sub Region – Wilyabrup
Winemaking – Pressed straight to new and old French oak barrels. Yeast lees
stirred twice weekly. Bottled without MLF completion.
Wine Notes – Aromas of Bramley Apples, pears and nectarine. Fruit forward,
spice, length to finish. Palate of stonefruits, strudel, fresh bread and toffee apple.
Supple fleshy mouthfeel with refreshing young acididty
Alc/Vol – 12.0%
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