Log in for prices and ordering
Winemaker Dave Mackintosh sourced his Grigio fruit from the Yarra Station and Cahilton vineyards in the Lower Yarra Valley. The Cahilton site contributes the lion’s share (82%) and lies on a gentle, west-facing slope of ironstone-rich, grey/brown clay loams. The steeply sloped, south-facing Yarra Station site has soils rich in granite and grey clay with ironstone running throughout. The Cahilton fruit was picked early in the morning and immediately pressed to tank. The fermentation started slowly, and the Yarra Station fruit was pressed directly to the same tank a few days later. Fermentation went for 18 days, with a peak temperature of 22°C. The wine was stirred a couple of times and matured for a few months before bottling.