Nebbioo from the Mt Surmon Vineyard north of the Clare township. Cold soaked for 3 days prior to a slow cool ferment in an open fermenter. Basket pressed into seasoned French oak hogsheads for malolactic fermentation. Bottled unfined and unfiltered after 9 months' maturation in oak. These tannins have more grip than a pole dancer.
Please note that the vintage may differ from the picture featured.
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