Description
"Everton Hills vineyard is situated on the lower, warmer reaches of the Beechworth GI. At 282-metres, it grows solely nebbiolo which was purchased for the first time to make this wine. Handpicked, destemmed then wild-fermented in a large, concrete, open-top fermenter. Left on skins for 3-weeks in total. Pressed to a combination of seasoned Slavonian oak demi-muids and French oak puncheons and barriques for 9-months. Bottled under DIAM closure. Raspberry tea, tobacco leaf, fresh mint, peach iced tea and an undercurrent of shellac. A chalky texture runs through the palate with fine tannins emerging." - Winemaker Notes
