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Open vat primary fermentation followed by malolactic fermentation in stainless steel tanks. Barrel matured in 225l barrels for 12 - 14 months.
Pale straw colour with lychies and dried apricot on the nose. Creamy died apricot with a hint of spiciness on the palate.
Perfect accompaniment with fish and seafood in creamy sauces. Also pairs well with salmon, sashimi, seared tuna steak, spicy mussel pot and garlic prawns.
A good companion with cheese and mushroom pasta dishes and Asian cuisine.