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Tasmania is the new mecca for cool climate winemaking.
VINEYARD IS MAINTAINED USING ORGANIC PRINCIPLES.
5 things you need to know:
- Hand picked fruit - Wild and inoculated ferment
- Cold soak before ferment to maximise colour and flavours
- Fermented in small batches in open fermenters with hand plunging (gentle, labour-intensive, small batch)
- Matured for 10 months in Burgundian oak – 30% new, mix of barriques (225L) and puncheons (500L)
- 10% whole-bunch - small ferment batches of whole bunches introduce different flavours and texture
- 96 pts | Halliday Wine Companion