50% Semillon from Somerset Vineyard, Pokolbin, Hunter Valley
Fermented in a concrete egg
50% Sauvignon Blanc from Borrodell Vineyard, Orange
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Both Semillon and Sauvignon Blanc components are whole bunch pressed immediately after picking. This wine was 100% barrel fermented with large neutral oak barrels used. Natural Malolactic fermentation was allowed and extended lees contact fill outs the middle palate and gives this wine the completity it is known for.
