The 2014 growing season has been highly rated in the Hunter Valley for both red & white wines.
The fruit for this wine was harvested in the cool of the night where it was transferred to the winery and crushed, chilled and transferred into stainless steel tanks. The juice was clarifiedand inoculated with yeast strain DV10, and fermented at cooler temperatures to maintain maximum fruit character. Post-fermentation, the wine was then clarified and bottled.
The fruit for this wine was harvested in the cool of the night where it was transferred to the winery and crushed, chilled and transferred into stainless steel tanks. The juice was clarifiedand inoculated with yeast strain DV10, and fermented at cooler temperatures to maintain maximum fruit character. Post-fermentation, the wine was then clarified and bottled.
