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The wine was pressed off to 300L French oak hogsheads for maturation
I let the ferment start with wild yeasts and kept the wine on skins for four weeks for gentle extraction
Lip-smacking Sauv
The nose is limey and chalky with a little passionfruit
The cloudy juice was chilled and transferred to a couple of 800L Spanish clay Amphora (see photo) for fermentation and maturation on yeast lees before bottling unfiltered
2023 Amphora Ferment Sauvignon Blanc The wine was pressed offI'm loving this wine at the moment. The super bright green fruit was hand picked from Lone Star Creek Vineyard in the Upper Yarra whole bunch pressed. The cloudy juice was chilled and transferred to a couple of 800L Spanish clay Amphora (see photo) for fermentation and maturation on yeast lees before bottling unfiltered. But how does it taste? The nose is limey and chalky with a little passionfruit. It's fresh, pure and has a slight "desert earth"
