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Description
Wild yeast fermented and matured in French oak hogsheads (300Lt barrel) on full juice solids for 9 months. The ripe grapefruit and passionfruit characteristics from the vineyard, with slow, wild ferment, struck-match notes, and subtle spicy oak, delivers a Sauvignon Blanc with complexity, length, texture and zing. Best drinking now to 2029. Grapes sourced from the small town of Moonambel, in the Pyrenees region of Victoria, Australia.
