Product DescriptionThe fruit was hand-picked at Waverley Estate on 24th January 2015 with optimal ripeness. It was then bunch pressed and transferred to selected French oak. Toward the end of the fermentation lees stirring was introduced and a small portion of the wine was allowed to go through malolactic fermentation. The vines were planted in 1969 in the red earth above First Creek. The cines are ideally placed to macimise the rays of the sun and the afternoon breezes. The hot weather of the Hunter Valley in New South Wales ensures fast ripening of the druit in the month of January with immense flavours. The vineyard has a wonderful balance with little interfeence necessary.
A lifted complex nose, with fresh nectarine, grapefruit, raw green walnuits and spicy oak aromas. The wine has a lovely freshness on the palate, with white peach, pithy grapefruit and layers of minerality. Liverly citrus acidity drives the wine to a long, lingering and complex finish.