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SERVING TEMPERATURE | 7 - 12°
CELLAR POTENTIAL | Up to 5 years
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A light and lively wine with fresh citrus and pear flavours and a touch of bitter almond. Partial skin ferment adds texture. Its bright natural acidity makes it refreshing and a good match with many foods.
It was a warm, dry season in which good fruit ripeness and vibrant flavours were achieved. An extended dry patch over January and February meant diseases pressure remained low and judicious irrigation was essential to maintain vine health and productivity.
Small-batch winemaking gives us the freedom to experiment with alternative varieties and winemaking techniques. This fruit was grown by the Chalmers family, pioneers of Italian grape varieties based at Merbein, near Mildura in the north-west corner of Victoria. The fruit was chilled overnight before processing then split into two batches that were treated differently – one portion was fermented on skins and remained in skin contact in a small fermenter, the other was pressed and fermented in older oak barrels. The two portions were blended just prior to bottling.
Murray Darling is a large wine region straddling the Murray River in north-western Victoria and southwestern New South Wales. Summers are hot and dry with high sunshine hours.
There is a strong continental influence, with cool nights enabling production of quality fruit. Soils are calcareous sandy loams.
The freedom to experiment with alternative varieties and winemaking techniques. Who knows what the next Trial Batch will be?
The label purposely looks clinical and almost unfinished. However, it is respectable and striking. It indicates the wine is unique and intriguing. You will never know until you try it.