Aromas of lemon and verbena with an underlying beeswax and yeast lees influence.
Dry, fresh acidity with a lemon and grapefruit flavour with a pithy texture. The wine is medium bodied with terrific support from the seasoned oak which gives the wine super balance and length.
Will cellar for another 10+ years from release.
A limited release edition made by Andrew Hoadley. The fruit was harvested in the early hours of the morning to preserve fruit intensity in the lead up to processing. Some pre-pressing cold maceration occurred to maximise mid-palate texture.
The wine was fermented with natural yeasts at an ambient temperature in a cool cellar. The wine remained on lees in old puncheons and hogsheads for nine months, before being racked and bottled without fining or filtration.
