Description
Loved by Locals
Harvested on 17 March, the whole bunch pressed fruit was cold fermented to preserve vibrant aromatics that define this classic central Victorian Sauvignon. A refined, mineral-driven style with grapefruit and wild grass aromas and a crisp, dry finish.
Alcohol: 13%
Cellar: drink now slightly chilled
Vinification: Whole bunch press, cold fermented for 14 days
Food: arancini, beer battered fish & chips
