White nectarine and fresh grapefruit with subtle oatmeal characters on the palate. Balanced and structured with juicy lees complexity. Fresh natural acidity gives focus and length.
Hand-picked and whole bunch pressed directly into barrel. Eight ferments were created with different yeast strains, including one wild ferment, to draw out textural, fruit, nut and biscuit characters. Some lees stirring towards the end of the ferments to build texture and autolytic charm. After 8-10 months in barrel, the wine is blended, undergoes minimal fining and is sealed under screw-cap to enable the wine to be enjoyed at its optimum.
Josef Chromy Wines, Relbia, Tasmania