Viognier/Marsanne, 'Upper Goulburn'

Hand picked, whole bunch pressed, wild yeast fermented in French oak barriques (20% new). Batonage for the first 4 months, then left on lees for a further 8 months. Racked, blended and bottled. The style is the bright, fresh aromatic – with some depth of flavor and layers of texture building now with a few years of bottle age.

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