The fruit for this wine was selected from a premium cool climate vineyard in the Orange region of NSW. The grapes were immediately transported to our winery in Pokolbin where it was gently pressed. The juice was then cold settled for 2 days and then the clean juice racked off lees. Fermentation was conducted at cool temperatures of 14—16°C for 15 days in stain-less steel with an aromatic yeast strain. The wine was then lightly fined with skim milk, filtered and bottled early to retain freshness.