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Skin contact Sauvignon Blanc, Moscato and Pinot Gris from Sunbury, only 39km outside Melbourne. A highly refreshing textural wine. A juicy tropical cocktail of a wine with notes of pineapple, lychee, passionfruit & guava.

All three varieties were wild yeast fermented separately, they spent three weeks on skins in stainless steel tanks and then left on lees in old oak for six months. The three varieties were then blended to create the final wine after going through full malolactic fermentation.