King Valley, Victoria

Fruit sourced from the Acacia Park Vineyard, in the heart of the Upper King Valley. The vineyard has an elevation of 322-metres. Pinot Blanc was whole-bunch pressed and settled before wild-fermenting in a combination of old puncheons, Clayver (sandstone fermenters), and Byron Bay ceramic eggs. Aged on fine lees for a further six-months prior to bottling.
DIAM closure. 

Waxy, nougat, pithy, orange blossom and ginger. Alsatian-like textural quality to the wine. Orchard fruits and lemon-oil collide.