Planted on the river flats and refreshed nightly by the ‘King Valley Doctor’—a cooling breeze that cools the vines, enhancing the fruit’s flavour.
Hand harvested and whole bunch pressed with only the free run juice collected. The juice was fermented in stainless steel tanks at 14C, when dry the lees were stirred once a week for five and half months prior to bottling. A parcel of 50% was aged in old French oak barrels and underwent partial malolactic ferment for three months to provide subtle toasty nutty influences to the aromatics and texture on the palate.
The nose displays complex aromas of cinnamon spiced apple and soft herbal notes, complemented by ripe tropical fruits, pear, white peach and toasty nutty characters. The palate is soft and round. The wine has mouth filling texture and nicely balanced acidity with flavours of ripe pear, toasted almonds, spices and fleshy ripe peach. The length on this Northern Italian variety lingers with soft vanilla notes from the oak.