A new year with a new white blend! The Semillon component was fermented for 10 days on skins. The result is additional texture and a roundness to the wine. Barossa Semillon and skin contact seem to be a match made in heaven.

We pressed this Semillon component to stainless to reside on lees post ferment for 5 months. The wine was then racked straight to bottle.

The parcel of Riesling was whole bunch pressed to stainless and added to provide lift, acid and florals to the blend. 

‣ Minimal sulphur added 
‣ Wild yeast fermentation 
‣ No fining or filtration
‣ 11% alc