Winery & Vintage Info
Made in a series of open fermenters using a variety of winemaking techniques for ultimate complexity, structure and depth. 4 different yeast strains were used throughout the ferments, RC212, IOC Révélation terroir, M2 and ICV GRE.
All ferments were hand-plunged twice daily, and allowed to ferment until completion. The wine was then pressed to tank, combining both the pressings and the free-run fractions, before being sent to barrel the following day. 15% new French Oak barrels were used in the blend, with the remainder being in seasoned French oak, and allowed to age in the cellar for 10 months. Coopers used include Damy, Sirugue, Francois Frere, Mercurey and Bossuet. The wine was cross-flow filtered prior to bottling. This wine was not fined with any animal products and is proudly vegan.
Made exclusively from fruit grown at the Lightfoot Myrtle Point Vineyard in the coastal Gippsland Lakes District , Victoria. Located between the Great Dividing Range and Bass Straight, the Gippsland Lakes District enjoys a cool, semi-maritime climate.
