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Sourcing fruit from a single vineyard in the Blewitt Springs sub-region of Mclaren Vale
it is youthful and crisp in the glass
toasted muesli and nuts
what a treat
Fermented whole berry in an open top fermenter with gentle extraction in mind
Ravensworth Estate Sangiovese Chardonnay Sourcing fruit from a singleThree clones (MAT 6, 7, VCR 23) whole berry processed to 10hl Gabolotto oak cuves. Plunged daily during fermentation, sealed up, topped as skins soften then locked up for six months. Pressed and returned to cask until February then transferred with lees to 20hl Stockinger and 10hl Posvek (Hungarian oak) cask for another year. As above to finish.
