Planted in 1986, on deep volcanic soils, the Glenfern vineyard produces highly flavoured wines with great natural acids and wonderful structure. All fruit is hand-picked and whole bunch-pressed then naturally fermented in used French oak hogsheads. The wine remained in contact with lees for 10 months before bottling. Pale straw, with youthful green edges. A wave of citrus, white florals, pear, and wheatmeal on the nose. Pear, citrus and fig flavours follow on the palate. This is a very powerful wine, long and very intense. Acids frame the palate and add structure. The finish is long and harmonious, with some extract extending the flow. An excellent expression of Macedon with the tension, concentration and balance to allow graceful ageing over many years.