Situated on the Murray River in South Western NSW the Murray Darling provides a warm climate with long sunshine hours, low humidity and has conditions which are ideal for ripening along with low disease pressures.
Soils in the Murray Darling region are best described as a calcareous earth which supports strong vine growth. The fruit was machine harvested and immediately transported to the winery for processing.
The fruit was crushed, destemmed and pressed at our Buronga Hill Winery before transportation to our Hunter Valley Winery for Vinification. Upon arrival in the Hunter Valley the juice was innoculated with QA23 yeast and fermentation proceeded for 16 days in a temperature controlled stainless steel vessel. At the completetion of fermentation the wine racked off yeast lees and stabilised prior to filtration and bottling.
Soils in the Murray Darling region are best described as a calcareous earth which supports strong vine growth. The fruit was machine harvested and immediately transported to the winery for processing.
The fruit was crushed, destemmed and pressed at our Buronga Hill Winery before transportation to our Hunter Valley Winery for Vinification. Upon arrival in the Hunter Valley the juice was innoculated with QA23 yeast and fermentation proceeded for 16 days in a temperature controlled stainless steel vessel. At the completetion of fermentation the wine racked off yeast lees and stabilised prior to filtration and bottling.
