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“Flavours of crunchy apple and pear with fine bubbles and shimmering acidity.”
Fruit was hand picked from a 50 year old Chardonnay vineyard with the help of our three children (bribed with the promise of a lemonade at the end!), on a warm summer morning in the second week of January. The fruit was then enthusiastically foot crushed by our 10 year old son, Max, and then basket pressed. The wine underwent a wild fermentation and was bottled 12 days later when almost complete. The wine was then left for three months with fermentation completed in the bottle to give the wine its spritz and develop some complexity in the bottle.
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