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Yarra Valley Gewurztraminer from the grey clay loams of the Wongungarra Vineyard up the hill to the east of Healesville in the Lower Yarra.

VOLUME = 1560 x 750mL bottles.

100% whole berry wild ferment.

Hand plunged every two days for the first 20 days on skins.

70 days on skins total in an open top fermenter before pressing to old Puncheons. 3 months maturation on lees at cool temperatures.

No adds apart from a bit of sulphur at bottling.

No fining or filtration.

11.0% Alc/Vol

Lemonade and orange fruits, spice, florals and ginger. This fresh aromatic precedes a plush yet dry mouthfeel which gently flows across the palate. A light tannin/acid grip kicks in before a soft bitterness finishes things off.