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This wine captures fresh stone fruit complexity whilst the French Oak delivers vanilla and savoury characters. Made from the best parcels of low yield fruit this wine has been made utilising traditional techniques incorporating barrel fermentation and time on lees.
Sourced from our Milbrovale Vineyard, the fruit was hand picked at 13.5° Baumé. Barrel fermented in new French Sirugue oak the wine spent 10 months on lees. The wine received a minimum of 6 months bottle maturation prior to release.
13% ALC/VOL
“This is a ripper. It has undergone 100 percent new French oak fermentation and been left on lees for 10 months. That process has resulted in a lip smacking, creamy texture to go with the plush and ripe nectarine fruit-like-flavours.”
Jeff Collerson - Food & Wine - The Daily Telegraph
87 points - Wine Spectator Magazine
Oakvale Wines