Tropical fruit, pear blossom, pina colada icy pole vibes.

A skin contact field blend of Sauvignon Blanc and Riesling blend from an organic (practices) site in Seymour, Central Victoria.

Vineyard:
Sauvignon Blanc, and Riesling, grown in alluvial sands, on the banks of the Goulburn River just outside Seymour. Farmed using organic practices with care by John (not certified). This vineyard is literally a stones throw from the Goulburn river, and is grown on generous 'river flat' soils that give impactful flavours. Cool nights, along with the river’s natural evaporative cooling effect, enhance the acid line. These vines are very old for the district, being planted in the 1960s.

Winemaking:
Destemmed for skin contact, and co-fermented in stainless steel. Fermented in open top fermenters with a plunge or two over the 5 day skin contact period. Pressed to old oak to finish fermentation on full lees, and left in these barrels for the winter. Racked to stainless the following summer a couple of weeks before bottling. Full malolactic fermentation occurs in spring, bottled unfiltered.