"Sourced from the site formally known as the Baxendale Vineyard, and now in the proud hands of new owners the Dalzotto family.
The vineyard is situated just north of the Mansfield-Whitfield Road, and was planted in 1995 in tertiary volcanic soils over rhyolite at 600 metres above sea level. The block has a consistent northerly aspect.
Grapes were hand picked and pressed to 500 litre French oak puncheons (35% first use) without clarification or racking for non-temperature controlled fermentation. Upon completion of fermentation, the wine was immediately sulphured to preserve freshness and acidity and rested on its lees for 12 months. The wine was transferred to tank for a further 3 months on lees prior to bottling."
Producer Notes