Melbourne Weekly

Perfumed, lifted and floral, this shows the lift that pigeage and whole-bunch fermentation gives to a wine. Aromas of cherry, strawberry, raspberry, spice and classy oak that add to the complexity are present and there’s good weight on the palate with sappy, cheery, strawberry and mineral flavours that have a lifted elegance. the structure of the wine is terrific – it will age well -with a lovely texture and vibrant acid that leads to waves of persistent raspberry and strawberry flavours on the finish? It’s young and tightly coiled.

Do decant it for a few hours before serving.
Food match : Roast duck

5 out of 5 in the Melbourne weekly

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