The 2006 vintage has evolved to express the depth of flavour, minerality, structural elegance and vibrancy.
Meticulously crafted from a tapestry of cool climate vineyards in pristine Tasmania, notably the Derwent Valley and East Coast. The grapes were hand-harvested and gently pressed with only the high quality ‘heart’ juice selected for this blend. After a carefully controlled primary fermentation with selected yeast, the wine underwent a second fermentation by lactic acid bacteria to soften and add complexity. The 2006 was aged on lees in tirage for 14 years developing an intensity of secondary characters recognised in the world’s finest cuvees.