Intense aromas of ripe white stone fruit and nashi pear are complexed with wet stone, almond and toast. The combination of lees, natural acidity and phenolics create a mouthfeel that is full and creamy yet long, persistent and savoury.
The Smiths Vineyard was planted in 1978 at an elevation of 550 metres above sea level at the cross-over between the two soil types that define the Beechworth region; the shaley red Ordovician soil and the granitic soil. Grapes were hand picked and pressed to 500 litre French oak puncheons (39% first use) without clarification or racking for non-temperature controlled fermentation. Malolactic fermentation was not encouraged so as to preserve freshness and natural acidity. Rested on it lees for 10 months prior to bottling.