2024 King Valley Aligote
The special wine was crafted from one of a very small handful of known growers in Australia working with this variety. Situated in Whitfield, King Valley at the foothills of the Victorian Alps at approximately 250-350 m ASL. The clone remains unknown.
Hand picked and whole bunch pressed, the juice was settled in tank then transferred with a generous amount of solids for primary fermentation to french oak barriques of which 15% is new rest then a combination of seasoned french oak and stainless steel barriques. Inoculated with two different stains is yeast to promote a complimentary aromatic profile. After primary fermentation was complete the wine was then stirred, topped with extra chardonnay lees and a small addition of sulphur was made. No secondary fermentation took place. The barrels then underwent Bâtonnage every 4 to 6 weeks and 9 months maturation on full yeast lees before being blended, stabilized, minimally fined, filtered and bottled. The wine is vegan.
A bright and lively bouquet with hints of zesty lemon rind and jasmine interlaced with delicate toasty oak. Persistent concentration on the palate. Lemon curd, acidity is salivating and moreish with a nutty biscuit pie crust finish.
The special wine was crafted from one of a very small handful of known growers in Australia working with this variety. Situated in Whitfield, King Valley at the foothills of the Victorian Alps at approximately 250-350 m ASL. The clone remains unknown.
Hand picked and whole bunch pressed, the juice was settled in tank then transferred with a generous amount of solids for primary fermentation to french oak barriques of which 15% is new rest then a combination of seasoned french oak and stainless steel barriques. Inoculated with two different stains is yeast to promote a complimentary aromatic profile. After primary fermentation was complete the wine was then stirred, topped with extra chardonnay lees and a small addition of sulphur was made. No secondary fermentation took place. The barrels then underwent Bâtonnage every 4 to 6 weeks and 9 months maturation on full yeast lees before being blended, stabilized, minimally fined, filtered and bottled. The wine is vegan.
A bright and lively bouquet with hints of zesty lemon rind and jasmine interlaced with delicate toasty oak. Persistent concentration on the palate. Lemon curd, acidity is salivating and moreish with a nutty biscuit pie crust finish.
The special wine was crafted from one of a very small handful of known growers in Australia working with this variety. Situated in Whitfield, King Valley at the foothills of the Victorian Alps at approximately 250-350 m ASL. The clone remains unknown.
Hand picked and whole bunch pressed, the juice was settled in tank then transferred with a generous amount of solids for primary fermentation to french oak barriques of which 15% is new rest then a combination of seasoned french oak and stainless steel barriques. Inoculated with two different stains is yeast to promote a complimentary aromatic profile. After primary fermentation was complete the wine was then stirred, topped with extra chardonnay lees and a small addition of sulphur was made. No secondary fermentation took place. The barrels then underwent Bâtonnage every 4 to 6 weeks and 9 months maturation on full yeast lees before being blended, stabilized, minimally fined, filtered and bottled. The wine is vegan.
A bright and lively bouquet with hints of zesty lemon rind and jasmine interlaced with delicate toasty oak. Persistent concentration on the palate. Lemon curd, acidity is salivating and moreish with a nutty biscuit pie crust finish.