Vintage Notes:
Handpicked from vines planted in the 1890's in the Great Western region of Central Victoria. 'Old Best's' clone, 'Concongella' soil profile. 50% whole bunch fermentation, 40 day extended maceration, indigenous yeast, racked to 1 and 2 year old French hogsheads and puncheons and left sur lees for 10 months, gravity racked and bottled unfined and unfiltered with 35 mg/l SO2 at bottling.
$48.00 in any mixed six $43.00 by the straight dozen.